- 15 min
Prepare the ingredients
Dissolve broth cube(s) in boiling water. Roughly chop the parsley. Finely chop the shallot. Cut the bell pepper into small dice. Rinse and drain the beans.
Place couscous in a bowl and pour the broth over it until it surpasses the couscous by 1 cm. Cover with cling wrap and leave for 5-10 minutes. Fluff couscous with a fork.
Heat olive oil in a pan over medium heat.
Sauté the shallot and bell pepper for 5 minutes to soften.
Stir in diced tomatoes, moroccan spice blend, arugula, beans, and 1/2 the parsley.
Season with salt and pepper. Cook for 3 minutes more, stirring.
Serve couscous in plates, top with bean mixture and garnish with parsley, crumbled feta and lemon wedges.