For the Bean Stew: 1 can (420g) cannelleni beans or any other type of white beans
1 can (400g) diced tomatoes
1/3 cup fresh coriander (cilantro) leaves, chopped finely
1/2 teaspoon chicken/vegetable stock powder, dissolved in 1/2 cup of boiling water.
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon extra virgin olive oil
For the Couscous Salad: 200g couscous
250ml boiling chicken/vegetable stock
juice of 1 lemon
3 Tablespoons extra virgin olive oil
1 Tablespoon pomegranate molasses
A handful of fresh mint leaves, chopped finely
25g sundried tomatoes, diced thinly
25g french shallots (eschallots), sliced thinly
A handful of dried cranberries
Combine beans, tomatoes, stock, coriander, garlic, olive oil, pepper and salt in a pan, and cook over medium heat for 20 minutes.
Meanwhile, make the couscous salad.
Place couscous in a medium sized bowl and pour the boiling stock over it.
Mix in the lemon juice, olive oil, and pomegranate molasses until well combined.
Cover the bowl with a plastic wrap and let stand for 10 minutes.
Using a fork, fluff the couscous.
Add in mint, eschallot, sundried tomatoes, and cranberries, and mix until well combined.