Feta and Black Bean Couscous
The fact that this is quick to make is far from its only charm: I return to it, again and again, in one guise or other when I feel a bit of a midweek feast is called for. The rich earthiness of the black beans is such a gorgeous contrast with the sweet onions, the bright tomatoes, and the fierce, salty rasp of the feta. Talking of which, if you need this to be vegan rather than vegetarian, you could replace the feta with olives (or, indeed, a feta-style plant-based cheese). And if you have half an orange about the place, you can, of course, use that in place of the clementine. Similarly, do feel free to use other beans or chick peas in place of the canned black beans I’ve used here.
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