Cherry Tomato, Basil & White Bean Pearl Couscous

1. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring frequently, for 2–3 minutes until lightly golden and nutty-smelling.

2. Pour in the vegetable stock, season with a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 8–10 minutes until the couscous is tender and the stock is absorbed. Remove from heat and set aside, covered.

3. While the couscous cooks, heat the remaining olive oil in a large skillet or wide saucepan over medium heat. Add the sliced garlic and chili flakes and cook gently for 1–2 minutes until fragrant and just turning golden — the oil should be visibly red and fragrant with heat. Do not let the garlic burn.

4. Add the cherry tomatoes and a generous pinch of salt to the skillet. Cook over medium-high heat for 10–12 minutes, stirring occasionally and pressing the tomatoes gently with the back of a spoon as they burst. The sauce should be jammy, slightly thick, and deeply flavored.

5. Stir in the drained white beans and cook for a further 2–3 minutes until heated through and coated in the tomato sauce. Squeeze in the lemon juice and taste for seasoning, adjusting salt and pepper as needed.

6. Add the cooked pearl couscous to the skillet with the tomato and white bean sauce. Toss everything together over low heat for 1–2 minutes until the couscous is fully coated and glossy. Remove from heat.

7. Tear in most of the fresh basil leaves and fold gently through the couscous. Divide into bowls, scatter the remaining basil on top, and finish with a drizzle of extra virgin olive oil, a grating of lemon zest, freshly ground black pepper, and Parmigiano-Reggiano if using. For extra heat, add a small pinch of chili flakes directly to each bowl before serving.