The aroma of fragrant spices fills the air.

Tarragon, rosemary, lavender, fennel and thyme. Each spice is artfully added to an array of French dish to make the dish come to life. France is known for its decadent and savory cuisine that makes it a must visit for foodies everywhere. Chefs, both practiced and amateur, flock to the streets of Paris and the coastline of the French Riviera just to be given the opportunity to learn and train with the most gifted French culinary experts.

Unlock your taste buds with the excellence of French cuisine. Our French-style Couscous with Great Northern Beans takes the bright and vibrant flavors of France to your kitchen. Bite on crisp tomatoes, green peppers, carrots, zucchini and peas from the local farmers market. Paired with the rich indulgence of real butter as a base for the vegetable sauce. The vegetable sauce is perfectly absorbed by the couscous for a grain base of distinction.  Raisins are then scattered into the dish for a plump, sweet surprise in each spoonful. It’s an amazing tasting journey that could have only been inspired by the whimsical delight of French cooking.

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French-Style Couscous with Great Northern Beans

Ingredients

    For the Grain:
  • 1 cup couscous
  • 1 cup boiling water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • For the Vegetable Sauce:
  • 1 tablespoon oil or butter
  • 1 large onion, chopped
  • 3 medium tomatoes, diced
  • 1 green pepper, sliced
  • 2 carrots, cut in rounds
  • 1 zucchini, cubed
  • 1 cup peas
  • 1 diced fennel root (optional)
  • 1 (14 oz) jar Randall Great Northern Beans, drained and rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 8 small to medium mushrooms
  • 1/4 cup raisins

Instructions

  1. Place butter and salt into the boiling water. Add couscous and let sit for about 5-10 minutes allowing all the water to be absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer line with cheesecloth and steam for 30 minutes.
  2. Heat fat for sauce in a 1 quart pot and sauté onion for 3 to 5 minutes to soften. Add tomato, green pepper, carrots, zucchini, peas, fennel, Randall Beans, and salt; cover and cook over low heat for 15 minutes. Add pepper sauce, mushrooms, and raisins; cover and continue cooking for 5 to 10 minutes until all vegetables are tender.
  3. When ready to serve, place couscous in a bowl, stir in the remaining 2 tablespoons butter to melt, and top with the vegetable sauce either in the serving dish or on individual plates.
  4. Serves 4.
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For more unique recipes inspired by all culinary walks of life, visit the Randall Beans Recipe Blog for all the meal-planning inspiration you need!

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