Couscous is usually considered a side dish. But add some beans and a delicious fresh tomato sauce, and you have a wonderful dinner in no time.
Couscous is one of my favorite side dishes for a few reasons. First off it’s very easy to make. Second it’s a nice change of pace from the more standard rice. There is one downside to couscous, though, I’ve always thought of it as a side. Thankfully Fine Cooking showed me just how easy it is to turn couscous into a main course. All you have to do is add some beans or fresh veggies, and you suddenly have a filling meal that’s both delicious and ready in just a few minutes.
While you could mix any vegetables you like into the couscous, a can of cannellini beans and a healthy spoonful of some fresh, cold tomato sauce make this dinner light, healthy and a tasty choice everyone will love.
Couscous and beans with fresh tomato sauce
- 1 cup couscous
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/4 cup feta cheese, crumbled
- 1 pound heirloom tomatoes, cored and chopped
- 1/2 cup fresh basil, chopped
- 2 cloves garlic, minced
- Prepare the couscous according to the package directions and transfer to a large bowl.
- Add one tablespoon of oil, the beans, cheese, a half teaspoon of salt and a half teaspoon of pepper to the couscous. Toss to combine and set aside.
- In a small bowl combine the tomatoes, basil, remaining olive oil, garlic, remaining salt and pepper and toss to coat. Divide the couscous mixture between four bowls, top with the tomato mixture and serve.