Heat olive oil in a large pan over medium heat and add chopped onion. Sauté for a few minutes until translucent.
Add Italian seasoning, paprika, black pepper, salt, and grated garlic. Mix gently and sauté for 2 to 3 minutes until fragrant.
Stir in thinly sliced red bell pepper, butter beans, sun-dried tomatoes, tomato sauce, cooking cream, and vegetable broth. Cook for 5 minutes for the flavors to meld.
Add the roughly chopped baby spinach and couscous, then remove the pan from heat. Cover and let stand for 5 minutes so the couscous absorbs the liquid and becomes fluffy.
Sprinkle grated parmesan on top and transfer to an oven preheated to 200°C (400°F) for a few minutes until the parmesan melts and develops a nice crust.
Garnish with fresh basil leaves before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
