This is a really quick and easy recipe for when you want something that packs a punch in flavour but won’t drain your energy reserves, or your wallet for that matter. Beans are a great source of protein and fibre and make a good alternative if you want to reduce your meat intake. Similarly, wholewheat couscous is made from wholegrain durum wheat. Durum wheat is higher in protein and contains more nutrients than semolina wheat, which is used for regular cous cous. The recipe below serves four but this would make a great midday meal – pop it in a tub and take it to work, for a better al desko experience!
Serves 4. Takes 15-20 minutes to prepare.
- 1 tin of beans, drained – whatever you fancy, we used cannellini beans
- 1 tin of chopped tomatoes
- 50g pitted dates, chopped
- 2 tsp harissa paste
- ½ tsp ground cinnamon
- Zest and juice 1 small orange
- 350g wholewheat couscous
- 30g toasted flaked almonds
- 4 tbsp chopped fresh coriander leaves
Mix the beans with the chopped tomatoes, dates, harissa, cinnamon and orange zest and juice in a pan. Heat through for 15 min, stirring occasionally.
Meanwhile, put the couscous in a bowl and mix with 450ml boiling water. Cover with Clingfilm and leave for 10 min or until the water has been absorbed. Uncover, then fluff the grains with fork.
Divide the couscous and the beans among 4 bowls, then scatter with the flaked almonds and coriander. Serve straight away.