Puree Monday - White Bean Couscous
This is a fabulous recipe for bebes ready to move on to new tastes and textures. Couscous is a wonderful Moroccan style grain. Here is the secret...while seen as a grain it’s actually a small pasta made from wheat semolina yet when cooked it’s fluffy and amazing, perfect for any seasoning. Plus did I mention it’s ridiculously easy to make? I think one of Bebe B’s first words was “cou cou”!
White Bean Couscous - 10 Months+
1 (15 Oz) Can White Northern Beans (UNSALTED)
1/2 dry Couscous (plain)
3/4 cup Water
1 tbsp of Olive Oil
1 tbsp Rosemary (finely chopped)
Bring the water to boil in a small saucepan on the stove. Add the dry couscous and stir. Cover and remove from heat, allow to sit for at least 5 minutes, then stir and fluff the couscous. Allow to sit uncovered another 10 minutes or so to cool. Drain and rinse the beans well in cool water (this helps to reduce their gassiness). Now puree the cooked couscous, beans, oil and rosemary together in either a food processor or the Beaba babycook till you reach the desired consistency. You can add additional water if needed.
Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 2 ice cube trays (10-20 servings).
This recipe is vegan and dairy-free.
Some of the Amazing Health Benefits:
- -White Beans are rich in fiber, protein, potassium and iron.
- -Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins.