1⁄3 cup plus 2 tablespoons chicken broth
1⁄2 cup uncooked couscous
7 tablespoons olive oil, divided
1 cup finely chopped onion (about 1 large)
1 teaspoon minced garlic
3 cups cannellini beans, rinsed and drained
1⁄2 cup minced fresh mushrooms
1⁄2 cup light mayonnaise
3 tablespoons prepared pesto
1 (12-ounce) package English muffins, split and toasted
6 tomato slices
2 avocados, pitted, peeled, and sliced
In a small saucepan, bring broth to a boil. Pour boiling broth over couscous, stirring to combine; set aside.
In a medium skillet, combine 2 tablespoons oil, onion, and garlic; cook over medium-high heat for 4 minutes, or until onion is soft and beginning to brown. Remove from heat, and let cool slightly.
In the work bowl of a food processor, combine beans, mushrooms, onion mixture, couscous, and 3 tablespoons olive oil; pulse for 2 minutes, or until mixture is just combined. Form bean mixture into 6 medium-size patties.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook patties for 3 to 4 minutes per side, or until browned.
In a small bowl, combine mayonnaise and pesto. Spread desired amount of mayonnaise mixture over top halves of English muffins. Place bottoms of English muffins on serving tray, top each with bean burger, tomato slice, avocado slices, and top halves of English muffins. Serve immediately.