Couscous with white beans, thyme, and lemon


No, that’s not a photo of the couscous.* It’s a photo of some salmon that we grilled last summer. How is it relevant? We are also having grilled salmon for dinner tonight, along with some gorgeous organic farmers’ market asparagus, also grilled, that is thicker than my thumb.

I was struggling to come up with a carby (is that a word?) side dish using things I already had in the house that wouldn’t be too heavy (mashed potatoes) or take too long (mashed potatoes).

The final verdict was couscous with white beans, thyme, and lemon. It doesn’t even really deserve to have a recipe written about it, because that’s about it. Couscous, thyme, and lemon… and a few other things.

Couscous with white beans, thyme, and lemon

2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 can white beans, drained and rinsed (or 1.5 cups cooked-from-scratch beans)
1 cup water
2 tbsp chopped fresh thyme
1 cup dry couscous
juice of half a lemon

In a small saucepan, saute the garlic in the olive oil.

When the garlic is fragrant and beginning to soften (but NOT brown), add the white beans, water, and thyme. Bring to a boil.

Turn off the heat, add couscous, cover, and let stand for about 5 minutes.

Fluff with a fork, add the lemon juice and salt to taste.

*Couscous isn’t very photogenic… and besides, my camera battery died.


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