Rose Harissa Butterbeans with Herby Couscous by Nicole Derdabi

Ingredients

• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Red Wine Vinegar
• 1 whole Onion
• 2 cloves Garlic
• 2 tsp Fennel Seed
• 1 whole Sweet Potato
• 500 grams Butter Beans, Canned
• 2 tsp Rose Harissa
• 200 ml Vegetable Bouillon
• 1 Tbsp Lemon Juice
• 6 pieces Apricots, Dried
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 2 bunches Baby Spinach
• 200 grams Tomato, Cherry
• 200 grams Israeli Couscous
• 1/2 whole English Cucumber
• 4 whole Onion, Spring
• 1 bunch Mint Leaves
• 1 bunch Parsley, Flat Leaf
• 2 - 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Plant-Based Plain Yogurt
• 1 Tbsp Rose Harissa