Pour the hot water in a jug and add the stock cube (crumble with your fingers). Mix well till it dissolves. The stock is ready. Keep aside.
Prep the couscous
Place the couscous in a bowl. Add the hot stock, Cover and let it sit for 10 minutes.
Prep the vegetables
While the couscous is soaking, cut the onion, carrot and capsicum into small cubes. Chop the fresh coriander – leaves and stem.Chopping vegetables into small pieces will cook them fast.
Make the salad
Add olive oil to a frying pan/ wok on medium high heat. Add the chopped onion, carrot and bell pepper. Stir. Fry for 2 minutes. Add the salt, ginger garlic paste and cilantro. Stir and fry for a minute.
Turn the heat down. Add the spices and flavourings and stir well. Add a splash (1 - 2 tablespoons) of water if required. Fry the spices for 2 minutes.
Check the couscous
By this time the couscous would have soaked up all the hot stock. Fluff it up with a fork. Keep aside.
Finish the dish
The vegetables should have cooked with still some crunch left in them. If you like the vegetables softer, let them cook for another 2-3 minutes.
Now add the beans and the couscous. Mix well. Turn off the heat. Cover and rest for 2 minutes.
Serve warm with plain yogurt or any other side of your choice. I like serving it with this simple cucumber raita
Stock: I prefer to use stock cube but you can use fresh stock if you have. The stock cubes that I use are about 10g per cube and so I have use ½ cube for this recipe. Do bear in mind that the stock has to be hot.Oil: I strongly recommend that you use extra virgin olive oil for this recipe. In the case that you cannot find EV olive oil, use any other oil that has good fats, such as coconut oil or peanut oil.Bell Pepper: Use whichever color pepper that you have with you. I love this dish to be bright and colourful. So go ahead and add that pop of colour!Beans: My first choice is kidney beans. In case you do not have them in your pantry (like I did not when making this for you), it is ok to add any beans that you have with you - chickpeas, black eye beans, rosecoco (I have used this), lima – any of these will work well for this recipe. The idea is to being in the protein element.Note: Nutrition information is automatically calculated using generic ingredients in a database and so this is just an estimate.