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Fennel, White Bean and Tomato Saute
with couscous

Active: 30 min Total: 30 min
This Mediterranean-inspired one-pan dish is packed with fresh, bright flavors. The dish is great served over coucous or any other grain.
Smarts: Want to add a little extra protein? A fried egg (not in ingredients) is great on top!


  • Stock, any type - 3/4 cup (sub water)
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Fennel, White Bean and Tomato Saute:
  • Garlic - 2 cloves , chopped
  • Fennel - 1 bulb , sliced
  • Green beans - 1 lb , chopped into 1" / 2.5cm pieces (fresh or frozen diced)
  • Capers - 1 Tbsp , drained and rinsed
  • Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Cheese, goat - 4 oz (sub feta)


  1. Garlic / Fennel / Green beans - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make couscous - Combine stock, salt and butter (portion for the couscous) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
  3. Capers / Beans - Drain and rinse.

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  1. Heat a saute pan with olive oil over medium-high heat. Add green beans and saute until bright green, 2 to 3 minutes (if using frozen, just saute until defrosted, ~1 minute). Add fennel and saute until fennel is very tender and golden brown, 5 to 6 minutes. Add garlic and tomatoes (including liquid). Bring to a simmer. Cover with a lid and simmer, covered, until green beans are tender, ~5 minutes.
  2. Remove lid and stir in capers and white beans. Season with some salt and pepper.
  3. If couscous was made ahead, reheat in the microwave (add a splash of stock or water if it seems dry).
  4. Serve fennel, white bean and tomato saute over couscous. Crumble cheese on top. Enjoy!



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