🌿 One-Pot Butter Bean Pesto Couscous

Vegan • Cozy • 15 Minutes • Weeknight-Friendly

✨ Why You’ll Love This Dish

This one-pot butter bean pesto couscous is one of those magical meals that tastes like you put in way more effort than you did. It’s creamy and comforting but still light, herby, and nourishing. The butter beans give it that dreamy texture and a boost of plant-based protein, while the couscous soaks up all the cozy flavors of garlic, pesto, and broth.

I love meals that don’t just fill you up, but feel good to make. This is one of them.

And the best part? You can make it your own. Use this recipe as your easel — swap the beans, change up the greens, try a different grain. Dinner, but make it your canvas.

📝 Ingredients

• 1 tbsp olive oil

• 1/2 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 (15 oz) can butter beans, drained and rinsed

• 1/2 cup vegetable broth

• 1/2 cup unsweetened almond milk (or any plant milk)

• 1/4 cup vegan pesto (homemade or store-bought — I use my own)

• 1 cup chopped greens (spinach, kale, or arugula)

• 3/4 cup couscous

• Salt and pepper, to taste

• Optional toppings: fresh basil, lemon zest, vegan parmesan

🍽 Directions

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 3–4 minutes.

2. Stir in the butter beans, vegetable broth, and almond milk. Let everything come to a light simmer.

3. Add the pesto and stir to combine, letting the sauce get creamy and flavorful.

4. Toss in the greens and couscous, then stir and cover. Reduce heat to low and let it cook for about 7–10 minutes, or until the couscous is fluffy and liquid is mostly absorbed.

5. Uncover, fluff with a fork, and season with salt and pepper to taste.

6. Serve warm with a sprinkle of fresh basil, lemon zest, or vegan parm on top. Cozy in a bowl 💚

💡 Make It Your Own

This is a choose-your-own-adventure kind of meal:

• Swap butter beans for chickpeas, cannellini, or even lentils

• Use orzo, quinoa, or rice instead of couscous

• Toss in extra veggies like zucchini, tomatoes, or peas

• Use any pesto you love — homemade or store-bought both work beautifully. I use my pesto - you can find the recipe here.

🥄 More Recipes Like This:

• New England Harvest Bowl

• Tuscan One-Pot Farro Skillet

• Text Me Back Butter Bean Smash

💬 Let’s Chat

Tried this one-pot wonder? I’d love to hear how you made it your own. Drop a comment below or tag me on Instagram @kellysgreenkitchen so I can see your version!