White Bean, Spinach, And Couscous Bake (Gluten-Free & Vegan Recipe

Name: White Bean, Spinach, And Couscous Bake (Gluten-Free & Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces brown rice couscous or 10 ounces quinoa, prepared as directed; 1 large yellow onion, diced; 3 garlic cloves, minced; 14 1/2 ounces of fire roasted tomatoes, drained but juice reserved; 15 1/2 ounces cannellini beans, drained and rinsed; 1/4 cup fresh basil, minced plus an additional 2-3 Tbsp. basil for garnish, chiffonade; 1/3 cup pine nuts; 5 cups Baby Spinach; 1/2 teaspoon salt; 1/4 cup olive oil; 1/4 teaspoon freshly ground black pepper, to taste; 1 cup parmesan cheese, grated

Servings: persons

10 ounces brown rice couscous or 10 ounces quinoa, prepared as directed
1 large yellow onion, diced
3 garlic cloves, minced
14 1/2 ounces of fire roasted tomatoes, drained but juice reserved
15 1/2 ounces cannellini beans, drained and rinsed
1/4 cup fresh basil, minced plus an additional 2-3 Tbsp. basil for garnish, chiffonade
1/3 cup pine nuts
5 cups Baby Spinach
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, to taste
1 cup parmesan cheese, grated

1
For the vegan option: Substitute Mozzarella Rice Shreds for the Creamy Toscano cheese and sprinkle the top of your dish with Parma!
2
Preheat oven to 375u00b0F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks with a potato masher or the back of a fork. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently. Just before the beans are cooked through add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
3
In a large bowl combine 2 cups of the precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper; mix thoroughly. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the grated cheese evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and pop it under the broiler just to lightly brown the top, 1-2 minutes max.

922

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces brown rice couscous or 10 ounces quinoa, prepared as directed, 1 large yellow onion, diced, 3 garlic cloves, minced, 14 1/2 ounces of fire roasted tomatoes, drained but juice reserved, and more.

Yes, White Bean, Spinach, And Couscous Bake (Gluten-Free & Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean, Spinach, And Couscous Bake (Gluten-Free & Vegan

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