Moroccan White Bean Couscous Bowls
- 24 mintotal time
- $2.05£1.13a serving
- 608578calories
- 2120 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Warm cumin and cinnamon white beans over lemony herb couscous, with grated carrot, cucumber and tomato.
Ingredients
Serves 4.
- 1¾ cups couscous
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 9 oz carrots, coarsely grated
- ½ cucumber, diced
- 2 tomatoes, diced
- ½ red onion, finely chopped
- ½ bunch parsley, chopped
- 1 lemon
- 2 garlic cloves, finely chopped
- 1 vegetable bouillon cube
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Boil the kettle. Put the couscous in a large heatproof bowl, crumble in the bouillon cube and add 1 tablespoon of the olive oil. Pour over 1¾ cups (420 ml) of just-boiled water, stir once, cover with a plate and leave for 5 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a frying pan on medium heat. Add the garlic, ground cumin, ground coriander, ground ginger and ground cinnamon and stir for 30 seconds until fragrant. Add the beans and 3 tablespoons of water and cook for 3–4 minutes, stirring, until hot and coated in the spices. Season with salt, black pepper and a squeeze of lemon juice.
- Toss the carrots with a squeeze of lemon juice and a pinch of salt. In another bowl, mix the cucumber, tomato and red onion with a pinch of salt.
- Fluff the couscous with a fork, then stir in the finely grated zest of the lemon, the rest of the lemon juice, the last tablespoon of oil and most of the parsley.
- Spoon the couscous into bowls and top with the warm beans, the carrot and the cucumber and tomato salad. Scatter over the rest of the parsley and spoon any spiced oil left in the pan over the beans.
Leftovers: Keeps in the fridge for 2 days; eat cold or reheat the beans and couscous until piping hot, and add the salad fresh.
Ingredients
Serves 4.
- 300 g couscous
- 2 × 400 g tins cannellini beans, drained and rinsed
- 250 g carrots, coarsely grated
- ½ cucumber, diced
- 2 tomatoes, diced
- ½ red onion, finely chopped
- ½ bunch parsley, chopped
- 1 lemon
- 2 garlic cloves, finely chopped
- 1 vegetable stock cube
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- salt, to taste
- black pepper, to taste
Contains: gluten, celery. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Boil the kettle. Put the couscous in a large heatproof bowl, crumble in the stock cube and add 1 tablespoon of the olive oil. Pour over 420 ml of just-boiled water, stir once, cover with a plate and leave for 5 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a frying pan on medium heat. Add the garlic, ground cumin, ground coriander, ground ginger and ground cinnamon and stir for 30 seconds until fragrant. Add the beans and 3 tablespoons of water and cook for 3–4 minutes, stirring, until hot and coated in the spices. Season with salt, black pepper and a squeeze of lemon juice.
- Toss the carrots with a squeeze of lemon juice and a pinch of salt. In another bowl, mix the cucumber, tomato and red onion with a pinch of salt.
- Fluff the couscous with a fork, then stir in the finely grated zest of the lemon, the rest of the lemon juice, the last tablespoon of oil and most of the parsley.
- Spoon the couscous into bowls and top with the warm beans, the carrot and the cucumber and tomato salad. Scatter over the rest of the parsley and spoon any spiced oil left in the pan over the beans.
Leftovers: Keeps in the fridge for 2 days; eat cold or reheat the beans and couscous until piping hot, and add the salad fresh.
Nutrition per serving
| Calories | 608 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 99 g |
| Fat | 15 g |
| Fiber | 14 g |
| Sodium | 1069 mg |
| Calories | 578 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 89 g |
| Fat | 19 g |
| Fibre | 16 g |
| Sodium | 456 mg |
Worked out from the ingredients, 417 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.05 a serving in the US (range $1.57–$2.72) and £1.13 in the UK (range £0.86–£1.49). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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