About this recipe
Cannellini beans are a great store-cupboard staple and a brilliant alternative to chickpeas when making salads.
Beans are a source of plant based protein, packed with fibre and also count towards one portion of your 5-a-day. Combining them with an ingredient like Harissa paste is the perfect way to make them really exciting, especially when served with plenty of fresh vegetables and herbs.
The red peppers add a really natural sweetness to the dish – delicious with the heat you get from the Harissa. Crumbled feta is great for adding some more protein to the recipe, however adding in some tofu works just as well.
Photo Credit: Hope Pointing
150g Couscous (use quinoa for a gluten-free option)
1 Vegetable stock cube
1 Tbsp harissa paste
1 Tbsp olive oil
Juice and zest of 1 lemon
2 Handfuls of fresh baby spinach
1 Can of cannellini beans, washed and drained
2 Red peppers, finely diced
½ Block of feta, crumbled / or firm tofu, patted dry and crumbled
Salt and pepper
Large handful of fresh parsley, chopped
Firstly, cook the couscous by following the cooking instructions on the back of the packet, crumbling in a cube of vegetable stock.
Once cooked, add in the harissa, olive oil, lemon juice and some salt and pepper; mix well. Add in the baby spinach to allow it to wilt slightly whilst the couscous is still slightly warm.
Add in the remaining ingredients and mix well. Taste and adjust for
seasoning, adding in salt, pepper or lemon if needed.