Red Kidney Beans, Sweet Potato, and Couscous Bowl

Combine 1 cup water with a little salt and 3 tablespoons olive oil in a pan and place over the heat. Just before the water comes to a boil, add the cup of couscous and turn off the heat. Let stand until the couscous absorbs the liquid. Add a little more salt and oil and stir in, if needed.

Peel and cut the sweet potatoes into small dice. Cook for 10 minutes in a pan of boiling water. Prick with a fork to check they are soft. Drain and set aside for later.

Mince a clove of garlic and fry over medium heat in a large skillet with olive oil.

Add the sweet potatoes and the red kidney beans to the skillet. Season with a little salt and lightly fry for 1 minute, stirring often.

Wash and dice the tomato and add to the skillet. Mix with the other ingredients and cook over medium heat.

After 5–6 minutes, add a little water and a pinch of salt, or 2 tablespoons tomato sauce. Mix and cook for 3–4 more minutes.

Fill one side of a bowl with the couscous you are going to eat and put the contents of the skillet in the other side. You can sprinkle with a little parsley or cilantro before serving.