- 1 onion
- 2 garlic cloves
- 1 head of broccoli
- A handful of coriander
- 2 tsp coriander seeds
- A pinch or two of harissa
- 400g tin of chopped tomatoes
- 400g tin of cannellini beans
- 400g tin of kidney beans
- 1 vegetable stock cube
- 500g wholewheat couscous
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml boiling water
- 1.
Peel and chop the onion. Peel the garlic and crush or finely grate. Separate the coriander leaves from the stalks (save the leaves for later), and finely chop the stalks. Cut the broccoli into small florets, and finely chop the stalk.
- 2.
Add the coriander seeds to a pestle and mortar and crush well. No pestle and mortar? Just use a sturdy bowl and the bottom of a jam jar or a rolling pin to roughly crush the seeds.
- 3.
Pour 2 tbsp oil into a large pan and bring to a medium heat. Sprinkle in a pinch of the harissa (harissa is hot, so add as much or little as you prefer), the crushed coriander seeds, chopped coriander stalks and a generous pinch of salt and pepper. Fry for 2 mins, stirring, till fragrant.
- 4.
Add the onion to the pan and fry for 5 mins, stirring occasionally, till softened. Slide in the broccoli and cook for a further 5 mins. Stir in the garlic and continue to cook for 2-3 mins.
- 5.
Tip the chopped tomatoes into the pan. Drain both types of beans and rinse. Stir them into the pan. Pour 800ml boiling water into a jug and crumble in the stock cube. Stir well to dissolve. Pour the stock into the pan and bring to the boil.
- 6.
Tip in the couscous and stir constantly till the grains are tender and thickened, about 10 mins. Spoon the couscous into bowls and top with the remaining coriander leaves.
- Tip
Eat & keep
This couscous will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot. - Tip
A flatbread here and a pickle there
This pan of couscous is a hearty and substantial meal for 6 people, but with a few little extras it can go even further. Serve with flatbreads warmed with garlic butter, and a bowl of yogurt to dollop on top. For a tangy kick, thinly slice red onion and a chilli and squeeze over plenty of lemon juice or red wine vinegar. Set aside while you cook the couscous to pickle, then sprinkle over the top.