Couscous, white bean patties with tomato sauce

Couscous, white bean and sage patties with homemade tomato sauce you’ll die for.

Fresh sage is what gives a subtile flavour to these patties, but you could also try with other chopped fresh herbs or spices. White beans can also be replaced with other beans or pulses.

Positive: You’ll eat couscous in a different way and you’ll finally use that can of white beans that’s been in your cupboard forever (check the expiry date, ok?).

Negative: Those delicate and tasty patties are quite fragile, be careful or they’ll break easily. Also, allow them to cool down completely in order to set.


  • 1 can white beans (175 g drained weight)
  • 50 g couscous (classic or wholewheat)
  • 1 tablespoon of fresh, chopped sage

In your pantry;

  • olive oil + oil for frying
  • salt, pepper
  • garlic powder (optional)


Cook couscous as indicated on packaging. [Tips: I always put couscous in a bowl, add a pinch of salt, a drop of oil and pour boiling water covering about 2-3 mm above the couscous. I cover for 5 minutes or when I remember to check and I use a fork to separate grains.]

Drain white beans and place them in a blender with chopped sage, garlic powder (optional), salt, pepper and a spoon of olive oil. Blend until you obtain a pureed consistency.

Combine couscous and white bean paste.

couscous white bean sage

couscous white bean and sage.jpg

Take about a spoon of mixture between your hands and press firmly to give it a flatten ball shape. Repeat process for the remaining mixture.

couscous white bean.jpg

In a non-stick frying pan, heat 2 spoons of oil on medium-high heat. Cook each patties about 5 minutes on each sides or until slightly golden.

When golden, place them on a dish covered with kitchen towel and allow them to set.

couscous patties with tomato sauce

couscous white bean patties with tomato sauce

couscous white bean patties

++++ The sauce is not part of the 3 ingredient recipe, but it’s incredibly easy to make and so good with the patties. ++++

The homemade tomato sauce to die for: in a small pan, add tomato puree (please use Mutti if you can find it), a dash of olive oil, sprinkle some salt, add a pinch of sugar and seasoning of your choice (dried oregano, garlic powder and paprika for me). Cook on low heat for 10-15 mn until sauce is thicker.


My advice: Though you don’t have to, you could add an egg or some cheese to help the patties to hold better together.

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