Tuscan-Inspired Broccoli Rabe and Bean Bowl

Looking for a quick, nutritious, and satisfying meal? This Tuscan-Inspired Broccoli Rabe and Bean Bowl is a perfect balance of flavors and textures—earthy broccolini, creamy cannellini beans, and fluffy couscous come together in a light yet hearty dish. Infused with garlic, a hint of spice, and a squeeze of fresh lemon, this meal is packed with protein, fiber, and vibrant flavors. Best of all, it comes together in under 30 minutes, making it an ideal weeknight dinner or meal-prep option. Serve it as a wholesome vegetarian main or a flavorful side dish alongside your favorite protein.

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Prep Time: 10 minutes         Cook Time: 15 minutes

Yield: 2        Serving Size: 2 cups

Ingredients:

  • 1 bunch broccoli rabe, washed and chopped (Broccolini)
  • 1 can (15 oz.) cannellini beans, drained and rinsed, no salt added
  • 1/2 cup uncooked couscous
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • Salt and pepper, to taste
  • 1/2 tsp. red pepper flakes (optional, for a bit of heat)
  • Lemon wedges, for serving (optional)

Directions:

  1. In a small saucepan, bring 1 cup of water (or vegetable broth for more flavor) to a boil. Add couscous, stir, cover, and remove from heat. Let it steam for about 5 minutes, then fluff with a fork. Set aside.
  2. Trim the tough ends of the broccolini and slice it lengthways down the middle to thin out the stalk
  3. In a large skillet or wok, heat olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute, or until the garlic becomes fragrant but not browned.
  4. Add the broccolini to the skillet. Stir to coat with the garlic and oil. Cook for 5-7 minutes, stirring occasionally, until the broccoli rabe is tender and bright green. Add in 1-3 tbsp of water along the way to prevent the garlic and chili from burning.
  5. Stir in the drained and rinsed cannellini beans. Cook for an additional 2-3 minutes, until the beans are heated through and the broccoli rabe is tender but still vibrant.
  6. Once the stir-fry is done, add the cooked couscous to the skillet with the broccoli rabe and beans. Stir everything together, then drizzle with lemon juice and season with salt and pepper to taste.
  7. Serve immediately, optionally garnished with lemon wedges for an extra burst of freshness and a touch more chili flakes.

Tips and Tricks:

  • If you find broccolini too bitter, sauté it with a bit of lemon zest or a pinch of sugar to balance the taste.
  • Sprinkle toasted almonds, pine nuts, or sunflower seeds for added crunch and nuttiness.
  • This dish stores well in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore moisture.

Nutrition Facts: