White Bean Pearl Couscous

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 oil
1 large onion
2 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 rosemary
1 tablespoon fresh thyme
½ 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 beans
1 tablespoon tomato paste
1 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 couscous
2 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 taste
Fresh parsley