Contents of your meal kit:
white beans
brown rice couscous
radishes
radish greens
cherry tomatoes
sliced shallots
white wine
Equipment needed: baking sheet, medium or large nonstick skillet, salad bowl
Finishing steps:
- Preheat oven to 450.
- Cut radishes into quarters, and toss on a baking sheet with a little olive oil, salt & pepper. When oven is hot, roast 10 minutes. Then add radish greens and roast another 5-10 minutes.
- Slice tomatoes in half. Rinse and drain white beans.
- Heat a small amount of oil in a nonstick skillet over med-high heat. Add sliced shallots, cook 2-3 minutes. Add tomatoes, white beans, white wine and a little salt & pepper, cook 2-3 more minutes, or until beans are heated through and sauce is reduced.
- Divide brown rice couscous between plates and top with white beans and shallot-tomato compote. Enjoy the radishes on the side.
- Measure water as indicated in notes below. Heat enough oil to cover the bottom of a saucepan over med-high heat. When oil is hot, add brown rice couscous and stir 30-60 seconds to toast grains. Add water and bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Then, keeping the lid on remove from heat and let sit 10-15 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while couscous is cooking.
Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions.