1. Heat the oil in a large pan and cook the shallot, garlic and bacon for 3-4 minutes until golden. 2. Add the butter, allow to melt, then stir in the beans and couscous and cook for 1 minute, stirring until the couscous is coated in butter. 3. Pour in the stock, bring to the boil and remove from the heat, cover and allow to cool for 10 minutes until the grains swell and absorb all the liquid. 4. Loosen the grains with a fork and stir through the lemon juice and the corriander. 5. Check the seasoning and serve warm or chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
