Moroccan-Spiced Bean Bowl
with Couscous and Feta
This delicious bean bowl is packed with amazing moroccan flavours like, citrusy lemon and salty feta! Red onions, orange bell peppers and spinach are just a few veggies that make up this colourful and tasty dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Mixed Beans
½ cup
Couscous
(Contains Wheat)
10 g
Parsley
190 g
Orange Bell Pepper
113 g
Baby Spinach
1 can
Diced Tomatoes
28 g
Feta Cheese, crumbled
(Contains Milk)
1 unit
Lemon
2 unit
Vegetable Broth Concentrate
1 tbsp
Moroccan Spice Blend
56 g
Red Onion, chopped
Not included in your delivery
Salt*
Oil*
Nutrition Values
Utensils
Cooking Steps
Using the Moroccan spice blend in the couscous and the bean mixture, is a great way to spread this delightful flavour throughout the whole dish!
Wash and dry all produce.* In a small pot, bring 2/3 cup water (double for 4 ppl) and 1 pkg broth concentrate (double for 4 ppl) to a boil over high heat. Core, then cut the bell pepper(s) into 1/2-inch cubes. Roughly chop the parsley. Rinse and drain the beans. Zest, then cut the lemon(s) into wedges.
When the liquid in the small pot is boiling, remove the pot from the heat and stir in the couscous and half the Moroccan spice blend. Cover and set aside, until the couscous is tender and water has been absorbed, 5 min.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion and peppers. Season with salt and pepper. Cook, stirring occasionally, until the peppers are tender-crisp, 4-5 min.
Add the tomatoes, beans, remaining Moroccan spice blend, remaining broth concentrate(s) and 1/2 cup water (double for 4 ppl) to the pan. Cook, stirring occasionally, until the sauce has thickened slightly and the beans are warmed through, 4-5 min. Add the spinach and cook, stirring together until the spinach wilts, 1-2 min. Season with salt and pepper.
Fluff the couscous with a fork and stir in lemon zest, parsley and half the feta. Divide the couscous and Moroccan beans between bowls. Sprinkle over the remaining feta. Squeeze over a lemon wedge, if desired.
