Pour the vegetable broth over the couscous and let it swell for 5 – 10 minutes. Meanwhile, sauté the diced onion in hot olive oil.
Add pressed garlic, chickpeas and kidney beans and brown lightly over medium heat for about 5 minutes.
Then add the chunky tomatoes, season with baharat and cook down for a few minutes. Tip: If no baharat is at hand, season with cumin, cardamom, cinnamon, pepper, nutmeg, coriander and cayenne pepper – the dish should have a good spiciness.
Salt if necessary. Just before serving, fold in the diced feta and finely chopped parsley. However, the feta cheese should not melt.
