Lemony couscous and white bean pilaf

1T olive oil
1 large carrot, grated
1 zucchini
3 cloves garlic, minced
3 scallions, minced
1.25 cups couscous
2.5 cups vegetable broth
Grated zest and juice of 1 lemon
1.5 cups home-cooked cannellini or other white beans, or 1 can drained and rinsed
.5 cup oil-packed sun-dried tomatoes, cut into strips
2T minced fresh basil or parsley
Salt and fresh group black pepper

Heat oil in saucepan over medium heat. Add carrot, zucchini, garlic, scallions and cook until softened, 2 minutes. Stir in the couscous, broth, and lemon zest and bring to boil. Remove from heat, cover and set aside for 10 minutes. Add lemon juice, beans, sun-dried tomatoes, basil and salt and pepper to taste. Stir gently to combine. Serve hot.

Serving Size: Serves 4

Number of Servings: 1

Recipe submitted by SparkPeople user NOELLESCHUCK.