This White Bean Pearl Couscous is a satisfying and wholesome meal that's super easy to whip up. It's packed with protein and fiber for a delicious, nutritious choice for busy weeknights!
I love a good bean casserole, and this white bean pearl couscous is my latest find. It's a great mix of fiber, protein and carbs, and since it's so easy to make, it has become a firm favorite in our home.
If you haven't cooked with pearl couscous before, you're in for a treat. Also known as Israeli couscous, it's actually a type of tiny pasta made from semolina flour. When cooked, it has a slightly chewy texture and a mild, nutty flavor.
This starch pairs perfectly with creamy cannellini beans and a flavorful tomato sauce to create a super satisfying dish. I like it as a main meal, but you can definitely serve it as a side, too.
Why you'll love this white bean pearl couscous
- It's packed with flavor yet super easy to make.
- A hearty and satisfying meal that has loads of fiber, protein and carbs all in one.
- You can easily customize it with what you have on hand.
What you'll need
Pearl couscous - Remember that pearl couscous is basically pasta, so you don't have to rinse it. It also absorbs liquid like pasta so you may need to add more veggie stock as needed.
Cannellini beans - Any beans work here, but cannellini are perfect because they add a creamy texture to the casserole.
Onion + garlic - Dice them finely so they blend in nicely.
Fresh herbs - I used a mix of fresh rosemary and thyme for that Mediterranean flavor, but you can use whatever you have on hand.
Paprika - Both sweet and smoked paprika work well here; just use the one you prefer.
Crushed tomatoes - I like to use crushed tomatoes for a smoother bean and couscous casserole. If you don't mind a chunkier texture, diced tomatoes also work.
Pro tip
Toast the pearl couscous in a dry skillet over medium heat for a couple of minutes before adding it to the pot for a lovely nutty flavor.
How to make pearl couscous with beans
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Get the base going: Heat some olive oil in a pot, add onion, and cook until soft. Throw in the garlic for a minute, then add the rosemary, thyme, and paprika for a quick sizzle.
Build the flavor: Add in the beans, tomato paste, and crushed tomatoes. Give it a good stir.
Cook the couscous: Add the couscous, pour in the stock, and bring it to a simmer. Turn down the heat and let it cook covered for about 15 minutes. Stir it a few times so it doesn't stick.
Season and serve: Adjust salt and pepper to taste. Garnish with fresh parsley and enjoy!
Substitutions and variations
- Instead of cannellini beans, try chickpeas, black beans or butter beans.
- Stir in some harissa paste, a bit of gochujang, or a dash of your favorite hot sauce to make this vegan pearl couscous hot.
- Stir in a handful of vegan Parmesan or crumbled plant-based feta cheese towards the end of cooking for a creamy, salty twist.
Helpful tips
- If it looks like the couscous is drying out too quickly during cooking, add a splash of extra broth or water.
- Throw in a handful of spinach or chopped kale at the end for some extra greens.
- The leftovers are awesome! This reheats well and would be perfect for a packed lunch.
What to serve with white bean pearl couscous
- Serve this as a side dish for your favorite vegan meatballs or sausages.
- It's also great with roasted asparagus or zucchini or with grilled portobello mushrooms.
- Alternatively, enjoy it on its own, with extra lemon juice, freshly chopped parsley or shredded basil leaves on top.
Leftovers and storage
- Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the couscous. You can also reheat individual portions in the microwave.
- Freeze leftovers in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you've tried this white bean pearl couscous recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.
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White Bean Pearl Couscous
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- ½ tablespoon (0.5 tablespoon) paprika
- 3 cans (14 oz / 400 g) cannellini beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (175 g) pearl couscous
- 2 ½ cups (600 ml) vegetable stock
- Salt and freshly ground black pepper to taste
- Fresh parsley, to garnish
Instructions
- Start by warming up some olive oil in a big pot (or Dutch oven) over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the garlic and give it all a minute to get nice and fragrant.1 tablespoon olive oil1 large onion2 garlic cloves
- Toss in the chopped rosemary and thyme, along with the paprika. Let the spices sizzle and release their aroma for 30 seconds.1 tablespoon fresh rosemary1 tablespoon fresh thyme½ tablespoon paprika
- Add the drained and rinsed cannellini beans, tomato paste, and crushed tomatoes. Give it a good stir to combine everything.3 cans (14 oz / 400 g) cannellini beans1 tablespoon tomato paste1 can (14 oz / 400 g) crushed tomatoes
- Next, add the pearl couscous to the pot, then pour in the vegetable stock and bring to a simmer.1 cup pearl couscous2 ½ cups vegetable stock
- Reduce heat to low and let it cook for about 15 minutes or until the couscous is tender and the liquid has been absorbed. Stir occasionally to prevent the couscous from sticking to the bottom of the pot.
- Taste and adjust seasonings with extra salt or pepper if needed. Top with chopped fresh parsley, and dig in!Salt and freshly ground black pepper to tasteFresh parsley
Patrice
This was amazing! Super easy to make. Added spinach and diced air-fried tofu at the end to make it extra filling. Thank you for sharing this recipe!
Jackie R.
This was very yummy! Another super easy meal to prepare. I had a small nub of Violife parmesan that was difficult to use up in other ways, so I tossed it in. So good! I think this would also be yummy with some diced zucchini and carrots, and maybe some mushrooms, or even some spinach wilted in it. It would be a heartier meal with some sliced Italian sausages, or maybe some seitan. But, it's also a good meal just as it is.
Debbie Mann
Nice but a little bland for my tastes so added a little chilli to pep it up. Kept it for work lunches and travels well