Butter beans are up there with some of my favourite ingredients. They're (obviously) buttery, filling and cheap. I whipped up this dish with a few bits I had in the fridge and it's safe to say it's now one of my go-to mid-week meals.
The joy of canned beans is that they can be kept in the cupboard and these ones from Lidl were so good, I simply cannot be stopped from buying at least 5 of them next time a go. Facts.
All you need for this insanely good looking bowl is...
40g Israeli cous cous
1 tin Greek butter beans in tomato sauce
1 handful spinach
1 handful fresh mint
1/2 lemon, juice
1/2 tsp dried dill
Extra virgin olive oil and normal olive oil for cooking
🥒 Slice your courgette fairly thickly. Fry in a pan on a medium high heat with a nice glug of olive oil. Just before they’re cooked (charred and slightly soft), chuck your dried thyme and spinach into the pan then turn the heat off once the spinach has wilted just a bit.
🥒 In a small saucepan, fry your dry Israeli cous cous in some oil or butter until it turns golden brown. Once it’s toasty, pour in double the amount of cold water than cous cous, add a pinch of salt and bring to the boil. Boil for about 6 mins (I like mine al dente). You might have to drain a bit of the water...but most of the time all the water will evaporate once it’s cooked.
🥒 Mix your fried veggies with the full tin of butter beans (sauce included). Roughly chop the mint and add it into the mix.
🥒 Squeeze in plenty of lemon juice and pour over a healthy glug of extra virgin olive oil and mix everything together, serve and devour 💛