meatless quick

white beans and couscous with fresh tomato sauce

►make ahead up to 24 hours

Prep: 25 minutes Chill: 8 to 24 hours Makes: 4 servings

• 1 recipe Fresh Tomato Sauce (see below)
• 1¼ cups boiling or very hot water
• 1 cup whole wheat couscous
• 1 teaspoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 15-ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
• ¼ cup crumbled feta cheese (1 ounce)
• 2 tablespoons pine nuts or chopped walnuts, toasted (see tip)
• 2 tablespoons snipped fresh basil

1. Prepare Fresh Tomato Sauce; chill as directed.

2. In a large bowl or saucepan combine boiling water, couscous, oil, salt, and pepper. Cover and let stand for 5 minutes. Fluff couscous with a fork. Stir in beans, feta cheese, pine nuts, and basil. Serve salad with Fresh Tomato Sauce.

Fresh Tomato Sauce: In a medium bowl combine 1¼ pounds fresh tomatoes (about 4), cored and chopped; ½ cup chopped fresh basil; 2 tablespoons olive oil; 2 cloves garlic, minced; ½ teaspoon salt; and ½ teaspoon black pepper. Cover and chill for 8 to 24 hours.

Per serving: 406 cal., 14 g fat (3 g sat. fat), 8 mg chol., 729 mg sodium, 58 g carb., 12 g fiber, 15 g pro.