1 tbsp olive oil
1 onion, chopped
1 red pepper, diced
30g pine nuts
150g Wholewheat Couscous
350ml hot vegetable stock
1 tbsp Belazu Verbena Harissa
400g can essential Waitrose Mixed Bean Salad, drained and rinsed
2 preserved lemons, flesh removed and skin shredded
2 tbsp chopped coriander
1. Heat the oil in a large pan and fry the onion, pepper and pine nuts for 3 minutes.
2. Meanwhile, place the couscous in a bowl and pour over 250ml hot stock. Cover with clingfilm and leave for 5 minutes before fluffing up with a fork.
3. Stir the harissa into the onions and cook for 1 minute, then add the beans, lemon and remaining stock. Cover and cook for 5 minutes, stirring occasionally. Stir in the coriander and serve with the couscous.