Moroccan White Bean Casserole with Preserved Lemon Coucous

Steps

1. Heat a drizzle of oil in a medium (preferably deep) fry-pan on high heat and cook onion and carrot for 2-3 minutes, until onion is tender and starting to caramelise. Add garlic and ginger cook for about 1 minute, until fragrant.
2. Add tomato and capsicums and cook a further 2-3 minutes, until tomato and capsicum have begun to break down. Add chermoula, first measure of stock, salt and beans, reduce to medium heat and simmer for 6-8 minutes, until sauce has thickened. If sauce is too thick, add 1-2 tablespoons more stock.
3. While beans are simmering, bring second measure of stock to the boil in a small pot on high heat. Once boiling, turn off heat, add couscous and preserved lemon, stir, cover and leave 5 minutes. Fluff up grains with a fork.
4. Stir first measure of baby kale through casserole and remove pan from heat.
5. Toss remaining kale in a small bowl with almonds and a drizzle of olive oil. Season to taste with salt and pepper.
6. divide preserved lemon couscous between bowls and spoon over Moroccan white bean casserole. Dollop with tomato pesto and top with a handful of baby kale and almond salad.