Rose Harissa Butterbeans with Herby Couscous (Edit recipe)

Ingredients

Butterbeans

• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Red Wine Vinegar
• 1 whole Onion, diced
• 2 cloves Garlic, minced
• 2 tsp Fennel Seed
• 1 whole Sweet Potato, thinly sliced
• 500 grams Butter Beans, Canned
• 2 tsp Rose Harissa
• 200 ml Vegetable Bouillon
• 1 Tbsp Lemon Juice
• 6 pieces Apricots, Dried, or dates, chopped (Optional)
• 1 tsp Sea Salt
• 0.5 tsp Black Pepper
• 2 bunch Baby Spinach
• 200 grams Tomato, Cherry

herby couscous

• 200 grams Israeli Couscous, + 250ml veg stock (cooked according to package instructions)
• 0.5 whole English Cucumber, finely chopped
• 4 whole Onion, Spring, trimmed and finely chopped
• 1 bunch Mint Leaves, finely chopped
• 1 bunch Parsley, Flat Leaf, finely chopped
• 2 - 3 Tbsp Extra Virgin Olive Oil, reserved tomato oil from above

for serving

• 3 Tbsp Plant-Based Plain Yogurt
• 1 Tbsp Rose Harissa, oil from the jar
• 1 bunch Parsley, Flat Leaf, finely chopped
• 1 bunch Mint Leaves, finely chopped