White Bean and Kale Stir-Fry with Couscous
- 15 mintotal time
- $2.17£1.02a serving
- 506480calories
- 19 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.
Garlicky white beans, kale and cherry tomatoes stir-fried with oregano and lemon, served over fluffy couscous.
Ingredients
Serves 4.
- 1½ cups couscous
- 3 garlic cloves, sliced
- 9 oz cherry tomatoes
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 5 oz chopped kale (bag)
- 1 lemon
- 1 vegetable bouillon cube
- 3 tbsp olive oil
- 1 tsp dried oregano
- 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
- Put the kettle on. Put the couscous in a heatproof bowl, crumble in the bouillon cube and pour over 1½ cups (360 ml) of just-boiled water. Stir, cover with a plate and leave for 5 minutes.
- Heat 2 tablespoons of the olive oil in a large frying pan or wok on medium-high heat and stir-fry the garlic and dried oregano for 30 seconds until fragrant. Add the cherry tomatoes and stir-fry for 3 minutes, until they start to burst.
- Add the beans and kale with 3 tablespoons of water and stir-fry for 3–4 minutes, until the kale has wilted and the beans are hot. Finely grate the zest of the lemon and set it aside, then squeeze in the juice of half of it and season with salt and black pepper.
- Fluff the couscous with a fork, stir in the rest of the oil and the lemon zest, and serve the stir-fry on top with the rest of the lemon cut into wedges.
Leftovers: Keeps in the fridge for 2 days; eat cold or reheat until piping hot.
Ingredients
Serves 4.
- 250 g couscous
- 3 garlic cloves, sliced
- 250 g cherry tomatoes
- 2 × 400 g tins cannellini beans, drained and rinsed
- 150 g chopped kale (bag)
- 1 lemon
- 1 vegetable stock cube
- 3 tbsp olive oil
- 1 tsp dried oregano
- 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
- Put the kettle on. Put the couscous in a heatproof bowl, crumble in the stock cube and pour over 360 ml of just-boiled water. Stir, cover with a plate and leave for 5 minutes.
- Heat 2 tablespoons of the olive oil in a large frying pan or wok on medium-high heat and stir-fry the garlic and dried oregano for 30 seconds until fragrant. Add the cherry tomatoes and stir-fry for 3 minutes, until they start to burst.
- Add the beans and kale with 3 tablespoons of water and stir-fry for 3–4 minutes, until the kale has wilted and the beans are hot. Finely grate the zest of the lemon and set it aside, then squeeze in the juice of half of it and season with salt and black pepper.
- Fluff the couscous with a fork, stir in the rest of the oil and the lemon zest, and serve the stir-fry on top with the rest of the lemon cut into wedges.
Leftovers: Keeps in the fridge for 2 days; eat cold or reheat until piping hot.
Nutrition per serving
| Calories | 506 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 82 g |
| Fat | 12 g |
| Fiber | 12 g |
| Sodium | 1039 mg |
| Calories | 480 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 73 g |
| Fat | 15 g |
| Fibre | 13 g |
| Sodium | 450 mg |
Worked out from the ingredients, 313 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 $2.17 a serving in the US (range $1.66–$2.88) and £1.02 in the UK (range £0.78–£1.35). 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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