These Green Beans in Tomato Sauce are loosely inspired by fasolakia, a Greek dish made of tender green beans, stewed with tomatoes, garlic and lots and lots of extra-virgin olive oil, among other things. I like my green beans on the crisper side. Therefore, instead of braising them, I cook them until just tender, then toss them in a flavourful fresh tomato sauce. Served over giant couscous and topped with lots of parmesan, it makes for a very delicious vegetarian meal. Click here for the full recipe video.
Table of Contents
- Introduction: Green Beans in Tomato Sauce
- Ingredient Breakdown
- Crisp Green Beans > Mushy Green Beans
- The Tomato Sauce: Simple Yet Full of Depth
- Giant Couscous: The Perfect Base
- Parmesan: The Umami Finish
- Bringing It All Together
- Green Beans In Tomato Sauce: Variations and Serving Suggestions
Introduction: Green Beans in Tomato Sauce
When you think of Mediterranean cooking, simple ingredients elevated by fresh flavours come to mind. This recipe for Green Beans in Tomato Sauce is just that—comforting, vibrant, and deeply satisfying. It’s loosely inspired by fasolakia, a traditional Greek dish where green beans are slow-braised with tomatoes, garlic, and olive oil. But in this version, we’re keeping the beans on the crisp side, then tossing them through a flavourful tomato sauce. It’s perfect for an easy veggie-forward meal, and the best part? It comes together in just over 30 minutes.
Ingredient Breakdown
- Green beans: The star of the show. Kept nice and crisp to maximise nutrients.
- Extra-virgin olive oil: The base of any good Mediterranean dish—rich, fruity, and essential for bringing everything together.
- Onion: A soft, sweet foundation that balances the sharpness of the tomatoes.
- Garlic: Sliced thinly, it melts into the sauce and adds depth.
- Dried oregano: This herb is key for its earthy, aromatic flavour, elevating the overall Mediterranean feel.
- Double concentrated tomato purée: A hit of intense tomato flavour to bring richness to the sauce.
- Cherry tomatoes: Their natural sweetness comes through when they burst and combine with the purée for a fresh, tangy sauce.
- Water: Used to help the tomatoes cook down into a chunky sauce without losing moisture.
- Giant couscous: Soft, pillowy, and perfect for soaking up all the rich tomato goodness.
- Fresh basil: Adds a fresh, herbal note that pairs beautifully with the tomatoes and olive oil.
- Parmigiano Reggiano: A sharp, salty finish to balance out the tangy tomatoes and bring everything together.
Crisp Green Beans > Mushy Green Beans
The key to this Green Beans in Tomato Sauce recipe is keeping the green beans crisp. Many Mediterranean dishes, like the traditional fasolakia, simmer the beans for ages, making them tender but soft. Here, we instead opt for a quick blanch to retain the green beans’ bright green hue and texture. Plunging them into an ice bath immediately after cooking is the trick to halting the cooking process. You’ll get the perfect contrast of crisp beans in a soft, rich tomato sauce.
The Tomato Sauce: Simple Yet Full of Depth
Green Beans in Tomato Sauce sound simple—and they are—but the sauce is packed with deep, rich flavours that make the dish special. The double concentrated tomato purée intensifies the tomato flavour without needing long cooking times, and the cherry tomatoes add a touch of sweetness. By crushing half of them as they cook, you create a nice balance of chunky and saucy textures. The garlic, oregano and olive oil bring a Mediterranean warmth, while the finishing touch of fresh basil keeps things vibrant.
The sauce itself isn’t complicated, but it’s important to let it thicken. As the tomatoes break down and meld with the olive oil and purée, the flavours concentrate. This is where the magic of Mediterranean cooking comes in. he longer you let it cook down, the richer the sauce becomes. But since we’re keeping this a quick recipe, 10 minutes should do the trick. This leaves you with a chunky, hearty sauce that clings to the green beans and couscous perfectly.
Giant Couscous: The Perfect Base
Giant couscous has a wonderfully chewy texture that makes it a great base for these green beans in tomato sauce. While it’s called couscous, it’s technically a type of pasta, with each pearl-sized piece absorbing all the flavours from the sauce and olive oil. The key here is to cook it in salted water, just like pasta, then toss it with a bit of olive oil after draining to prevent it from sticking together.
That said, this Green Beans in Tomato Sauce recipe is flexible, so if you don’t have giant couscous on hand, feel free to swap it out for something else. The tomatoey beans would be just as delicious served over orzo, rice, or even alongside roasted potatoes. And don’t underestimate the power of a good, crusty bread to mop up every last bit of that sauce.
Parmesan: The Umami Finish
No Italian-inspired dish would be complete without a good sprinkle of parmesan. Parmigiano Reggiano adds the perfect finishing touch to these Green Beans in Tomato Sauce, balancing out the acidity of the tomatoes and adding a savoury, umami hit that takes it to the next level. You can be as generous as you like here, depending on your taste. For a vegan alternative, nutritional yeast would also work well, bringing a similar cheesy flavour to the table.
Bringing It All Together
Once your green beans are tossed in the rich tomato sauce, and your couscous is cooked and ready, it’s time to plate up. I love serving this family-style, with a large platter of couscous topped with the Green Beans in Tomato Sauce in the centre. Finish with a drizzle of extra-virgin olive oil, a final sprinkle of parmesan, and perhaps a few extra basil leaves for good measure.
It’s a dish that’s deceptively simple but full of flavour. The sharpness of the tomato, the sweetness of the onion and garlic, and the crisp bite of the green beans all come together in perfect harmony. And the couscous provides the perfect base to soak up all those rich, tomatoey juices.
Green Beans In Tomato Sauce: Variations and Serving Suggestions
While this Green Beans in Tomato Sauce recipe is fantastic as is, don’t be afraid to make it your own. You can easily swap out the green beans for another vegetable—courgettes or aubergine would work wonderfully in this sauce. The giant couscous is also just one option; rice, pasta, or bread would all be equally delicious bases for the dish. For a heartier meal, you could even serve the tomatoey green beans alongside a grilled chicken breast or some crispy fried tofu for a plant-based protein option.
Leftovers, if you have any, reheat beautifully and make for an easy lunch the next day. Just be sure to store the couscous and beans separately to avoid the couscous soaking up too much of the sauce overnight.
This Tomatoey Green Beans with Giant Couscous dish is a perfect example of how you can take a few simple ingredients and turn them into something deliciously satisfying. It’s versatile, quick to make, and packed with flavour—what more could you want from a weeknight meal?
Tomatoey Green Beans with Giant Couscous
This dish is loosely inspired by fasolakia, a Greek dish made of tender green beans, stewed with tomatoes, garlic and lots and lots of extra-virgin olive oil, among other things. I like my green beans on the crisper side, so instead of braising them, I’ve cooked them until just tender and finished them in a very flavourful fresh tomato sauce. Served over giant couscous and topped with lots of parmesan, it makes for a very delicious veggie dish.
Feel free to substitute the giant couscous for pasta, rice, potatoes or even bread – the tomatoey green beans pair beautifully with them all.
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 300g green beans, trimmed
- extra-virgin olive oil
- 1 onion, finely chopped
- 2 large garlic cloves, thinly sliced
- 1 tsp dried oregano
- 1 tbsp double concentrated tomato purée
- 200g cherry or baby plum tomatoes
- 75ml water
- 300g giant couscous
- 1 handful fresh basil leaves, thinly sliced
- 30g parmigiano reggiano, grated (or more, to your liking)
Instructions
- Bring a medium saucepan of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes, or until just tender, then drain.
- Place a handful of ice cubes into a large bowl and top with water, then tansfer the green beans to the ice bath – this will help retain their colour and stop them from overcooking.
- Heat a generous splash of extra-virgin olive oil in a medium sauté pan set over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened but not browned.
- Add the garlic and dried oregano and cook, stirring often, for 1 minute, then add the double concentrated tomato purée and cook, stirring frequently, for 2 minutes, or until it begins to darken.
- Add the cherry tomatoes, season generously with salt and pepper and toss to coat in the tomatoey oil. Add the water, cover and cook for 5 minutes, or until the tomatoes begin to burst.
- Using the back of a wooden spoon, crush half of the tomatoes to help create a sauce, then cover and continue to cook, stirring occasionally, until a chunky, thickened sauce forms, around 10 minutes.
- Meanwhile, boil the giant couscous according to the package instructions then drain. Season with salt and pepper and toss with a splash of extra-virgin olive oil, to prevent it getting sticky.
- Add the green beans to the sauce, toss to coat and cover. Cook for a final 5 minutes, then remove the saucepan from the heat and stir through the fresh basil. Season with salt and pepper, to taste.
- To assemble, pile the giant couscous onto a large plate and top with the green beans. Finish with a drizzle of extra-virgin olive oil and lots of grated parmesan, then serve and enjoy.
This is very similar to my Italian grandmother’s sauteed beans in tomato recipe. Making this tonight with a sprinkling of diced feta for added protein. Yum!
Love the addition of the feta!
I made this recipe after seeing Zena’s video on tiktok and WOW it was so good! It’s really easy too! I made it for dinner with my family and everyone really liked it! I used tricolor giant couscous and served with thin sliced breaded chicken cutlets for a little bit of protein for the fam, but still super veg centric. I even used the steps for the tomato sauce to freestyle a different recipe and it was still well loved by the fam.
I’m so glad you all enjoyed it! Thank you so much for you review 🙂