Fluffy couscous topped with garlicky white beans and tomatoes creates a quick and easy dinner recipe that is packed with flavor! You only need 15 minutes to assemble this tasty dinner.

White Beans Tomato and Couscous

Alex and I took a vegetarian cooking class a few years ago and I remembered making a dish that was ridiculously easy but somehow totally delicious. We simmered white beans, tomatoes, and a few spices and within a few minutes, we had an easy side dish.

I decided to use that as inspiration for a recipe that could be served as a main dish but would be just as simple and easy! In order to make this recipe in about 15 minutes, I’m using couscous which is a quick-cooking, grain-like pasta. But if you have a little more time you could also serve this over rice, quinoa, or your favorite grain.

How to Make Tomato and White Bean Couscous

Tips for Making This Recipe

  • Begin cooking the onions while you’re waiting for the vegetable broth to boil.
  • If you have a garlic press, you can use that instead of mincing the garlic. It’ll save you a few minutes of chopping!
  • If your garlic cloves are small, use 4-5 cloves. The garlic adds a lot of flavor to this dish, so don’t skimp on it!

Substitution Ideas

  • Nearly any white bean will work for this recipe but I like using white navy beans, cannellini beans or Great Northern Beans.
  • You can use fire-roasted diced tomatoes if you like more of a smoky flavor. Fire-roasted tomatoes have a little more sweetness and less acidity, which makes for a delicious sauce. But regular tomatoes are just fine, so use whatever you have on hand.

If you like things spicy, add a sprinkle of crushed red pepper on top. I could add crushed red pepper to just about anything because I love the spicy kick, but it’s extra delicious paired with the garlic flavor of this dish. I also like adding freshly grated Parmesan on top for a salty flavor.

How to Store Leftovers

If you have leftovers, store the couscous and the tomato mixture separately. This keeps the texture of the couscous fluffy. This recipe reheats well. To serve, combine the couscous and tomato mixture, reheat and serve!

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Tomato and White Bean Couscous

  • Author: Liz Thomson
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Fluffy couscous topped with garlicky white beans and tomatoes creates a quick and easy dinner recipe that is packed with flavor! You only need 15 minutes to assemble this tasty dinner.


  • 1 cup vegetable broth
  • 1 cup couscous
  • 1 tablespoon olive oil
  • 45 large cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 28oz can diced tomatoes or fire roasted diced tomatoes
  • 1 15oz can white navy beans, cannellini beans or great northern beans, rinsed and drained
  • 2 cups fresh spinach or kale (stems removed)
  • Salt to taste (I added 1/2 teaspoon)


  1. Bring 1 cup of vegetable broth to a boil.
  2. Add the couscous, cover, and remove from heat.
  3. Let the couscous absorb the broth, then fluff with a fork.
  4. In a large skillet, add the olive oil, onion and garlic and cook over medium heat for 4 minutes until the onion is translucent.
  5. Add the tomatoes and white beans and bring to a simmer.
  6. Cook over medium heat for 4-5 minutes, stirring occasionally.
  7. Stir in the kale and cook for 1-2 minutes or until the kale has wilted slightly.
  8. Add salt to the tomatoes, if desired.
  9. Divide the couscous into 4 bowls then top with the tomato mixture.
  10. Garnish with fresh parmesan, if desired.

Keywords: Tomato and white bean couscous

Looking for more 15 minute recipes? Here are a few of my favorites!

Grilled halloumi on bread

Grilled Halloumi Sandwiches

tostada with guacamole

Oven-Baked Tostadas

Have you tried cooking with couscous?