Light Harissa Black Bean with Couscous, Courgette & Cauliflower
Light Harissa Black Bean with Couscous, Courgette & Cauliflower brings North African flavour to a plate that delivers 28g of protein for 459 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 200g black beans
- 120g couscous
- 80g courgette
- 80g cauliflower
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the courgette and cauliflower, then measure out the sauce ingredients.
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2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
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3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the courgette and cauliflower for 3-5 minutes until just tender with a little bite.
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6
Build the plate: couscous first, then the veg and black bean, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.