White Bean Pearl Couscous Recipe

Introduction

This White Bean Pearl Couscous dish is a comforting and flavorful meal that combines tender cannellini beans with aromatic herbs and pearl couscous. It’s perfect for a cozy weeknight dinner or a satisfying lunch that’s both hearty and wholesome.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 tablespoon paprika
• 3 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
• 1 tablespoon tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup pearl couscous
• 2 1/2 cups vegetable stock
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Step 1: Warm olive oil in a large 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 cook for another minute until fragrant.
2. Step 2: Add chopped rosemary, thyme, and paprika to the pot. Let the spices cook for 30 seconds to release their aroma.
3. Step 3: Stir in the drained cannellini beans, tomato paste, and crushed tomatoes. Mix well to combine all the ingredients.
4. Step 4: Add the pearl couscous to the pot, then pour in the vegetable stock. Bring the mixture to a simmer.
5. Step 5: Reduce heat to low and cook for about 15 minutes, or until the couscous is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
6. Step 6: Taste and season with salt and pepper as needed. Garnish with fresh parsley before serving.

Tips & Variations

• For extra flavor, toast the pearl couscous in the pot with olive oil before adding liquid.
• Substitute cannellini beans with chickpeas or navy beans for a different twist.
• Add a pinch of chili flakes if you prefer a bit of heat.
• Serve with a squeeze of fresh lemon juice to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if the couscous has absorbed too much liquid.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Regular couscous cooks faster and has a different texture. You can substitute it, but reduce the cooking time and adjust the liquid accordingly.

Is this dish suitable for vegans?

Yes, this recipe is vegan as it uses vegetable stock and plant-based ingredients throughout.

White Bean Pearl Couscous Recipe

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★★★★★

5 from 68 reviews

A comforting and hearty White Bean Pearl Couscous recipe that combines tender cannellini beans, aromatic herbs, and pearl couscous simmered in a savory tomato and vegetable broth. Perfect for a wholesome vegetarian meal packed with flavor and texture.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 tablespoon paprika

Beans and Tomatoes

• 3 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
• 1 tablespoon tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes

Grains and Broth

• 1 cup pearl couscous
• 2 1/2 cups vegetable stock

Seasoning and Garnish

• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Sauté Aromatics: Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the finely chopped garlic and cook for an additional minute until fragrant.
2. Add Herbs and Spices: Stir in the chopped fresh rosemary and thyme along with the paprika. Let the mixture cook for 30 seconds to release the aromas of the spices.
3. Combine Beans and Tomatoes: Add the drained and rinsed cannellini beans, tomato paste, and crushed tomatoes to the pot. Stir well to combine all ingredients thoroughly.
4. Add Couscous and Stock: Pour in the pearl couscous and vegetable stock. Bring the mixture to a simmer over medium heat.
5. Simmer and Cook Couscous: Reduce the heat to low and let it cook gently for about 15 minutes, or until the couscous is tender and the liquid has been mostly absorbed. Stir occasionally to prevent sticking.
6. Season and Garnish: Taste the dish and adjust the seasoning with salt and freshly ground black pepper to your preference. Sprinkle fresh chopped parsley on top before serving.

Notes

• Use canned cannellini beans for convenience, but dried beans can be soaked and cooked ahead if preferred.
• Ensure to stir occasionally to prevent couscous from sticking to the bottom of the pot.
• Fresh herbs can be substituted with dried herbs, using about one-third the amount.
• For a spicier version, a pinch of chili flakes can be added with the paprika.
• This dish is vegetarian and can be made vegan by confirming the vegetable stock is free from animal products.

Keywords: white bean pearl couscous, vegetarian couscous recipe, cannellini beans, Mediterranean vegetarian dish, pearl couscous stew