Tomato & White Bean Couscous

There’s just something so comforting about a one-bowl meal that comes together quickly but still tastes like you put in way more effort than you did. That’s exactly what this tomato & white bean couscous recipe is—it’s cozy, satisfying, and ridiculously easy to throw together on a busy night.

I came up with this one when I needed a meal that was hearty but still light, flavorful but not fussy, and made from pantry staples I almost always have on hand. The couscous cooks in minutes, the white beans add protein and creaminess, and the tomatoes bring a burst of brightness that ties it all together. Whether you're feeding your family or just need something quick and nourishing for yourself, this dish checks all the boxes.

Let’s get into it—because dinner doesn’t have to be complicated to be delicious.

Campari tomatoes

Salt

Garlic powder

Sweet basil

1 can navy beans

Rosemary

Italian seasoning

2 clove Garlic

1 jar of pasta sauce

Vegan Parmesan cheese

Couscous

Fresh basil

First, follow instructions on the back of the couscous packaging and make enough for a casserole. Cut your tomatoes in quarters. Seasoning them with salt, garlic powder, and sweet basil. Set those aside. In a small pan, place your rinsed and drained navy beans. Add salt, Italian seasoning, and rosemary. Sauté with a little water (for less stick). Let it heat up for about four minutes. Set that aside. With a little avocado oil, sauté garlic at the bottom of a pot. Add half of the prepared tomatoes. Once you have cooked them for about five minutes, or until they have softened, add pasta sauce, and stir. Season the sauce with vegan Parmesan and parsley. Place your couscous in your casserole dish. Pour the leftover tomatoes inside as well as some fresh basil. Next, add your sauce, and the white bean mixture. Bake in the oven at 375° for 15 minutes or until sauce begins to bubble. Take out and top with fresh basil and fresh shredded vegan Parmesan cheese. Let it cool and enjoy.

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