Cannellini Piccata with Shaved Asparagus and Israeli Couscous Salad

A fun and fresh take on a rustic weeknight favorite

2 shallots, minced
6 cloves of garlic, minced
2 tablespoons bread crumbs
2 cups vegetable broth
1/3 cup dry white wine
1 (16 oz) can cannellini beans
1/3 cup capers with some brine
2 lemons
1 cup Israeli couscous
1 lb. asparagus, shaved
extra virgin olive oil
fresh ground black pepper
dried thyme
Gluten Free Alternative: Substitute ground rice cereal or oatmeal for breadcrumbs and quinoa for couscous.

View the full recipe at SimplyRavenous →