Leek & Cannellini Bean Couscous
Cannellini beans are a large white kidney bean which provide folate, iron and magnesium.
- 1 1/2 cups Cannellini Beans, dried
- 1 Tbsp Olive Oil
- 4 Garlic Cloves, minced
- 1/2 Med White Onion, finely chopped
- 1 Shallot, finely chopped
- 1 Leek, chopped
- 2 tsp Sea Salt
- 1 Tbsp Cumin
- 1 tsp Cayenne Pepper
- 2 cups Vegetable Broth
- 1 cup Whole Wheat Couscous
- 1/3 cup Cilantro, chopped
Rinse then soak cannellini beans overnight. Dump soaking water, rinse again and refill pot about 2 inches over beans. Bring to a boil then simmer for about 45 minutes or until slightly tender. Do not overcook. Drain and set aside.
In a large pot heat olive oil over medium heat. Saute garlic, onion,shallot and leeks till tender.
Season with salt, cumin, and cayenne pepper and cook for 5 minutes. Add beans and broth, bring to a low boil, reduce heat and simmer for about 10 minutes.
Remove from heat and add couscous, stirring well.
Cover and let sit for about 5 minutes to allow the couscous to cook. Garnish with cayenne pepper and serve immediately.