This tomato and white bean couscous recipe only requires a few pantry staples but it’s a quick way to make a healthy meal!
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 just 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.
Tips for making tomato and white bean couscous
- 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!
- 1 cup vegetable broth
- 1 cup couscous
- 2 tablespoons olive oil
- 3 large cloves garlic, minced
- 1 large yellow onion, diced
- 1 28oz can diced tomatoes
- 1 15oz can Cannellini or Great Northern beans
- 2 cups fresh spinach
- Salt to taste (I added ½ teaspoon)
- 2 tablespoons pine nuts
- Freshly grated parmesan, optional
- Bring 1 cup of vegetable broth to a boil.
- Add the couscous, cover, and remove from heat.
- Let the couscous absorb the broth, then fluff with a fork.
- In a large skillet, heat 1 tablespoon olive oil.
- Add the onion and cook over medium heat for 4-5 minutes until the onion is translucent.
- Add the garlic and continue to cook over medium heat for 2 minutes.
- Add the tomatoes and white beans and bring to a simmer.
- Cook over medium heat for 4-5 minutes, stirring occasionally.
- Stir in the fresh spinach and cook for 1-2 minutes or until the spinach has wilted slightly.
- Add salt to the tomatoes, if desired.
- Divide the couscous into 4 bowls then top with the tomato mixture.
- Sprinkle with pine nuts and serve immediately.
- Garnish with fresh parmesan, if desired.
Keywords: Tomato and white bean couscous
- Nearly any white bean will work for this recipe but I like using Cannellini beans or Great Northern Beans. These beans retain their shape a bit better than navy beans, but you can certainly use whatever kind you have in your pantry!
- You can use fire roasted diced tomatoes if you like more of a smokey 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.
If you have leftovers, store the couscous and the tomato mixture separately. This keeps the texture of the couscous nice and fluffy. This recipe reheats well. To serve, combine the couscous and tomato mixture, reheat and serve!