- 15 min
Prepare the ingredients
Dissolve 1/4 broth cube (1/2 cube for 4 ppl.) in 1 1/2 cup boiling water (double for 4 ppl.). 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 1 tbsp of olive oil (double for 4 ppl.) 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.