Pearl Couscous with White Beans

Sauté the aromatics:
1 Heat the olive oil in a medium pot over medium heat. Add the onion and cook, stirring regularly, for 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the thyme sprigs.
Toast the pearl couscous:
3 Add the pearl couscous to the pot. Cook for 1–2 minutes to toast it lightly.
Simmer the pearl couscous:
5 Add the beans and golden raisins and toss to combine. Season well with salt and pepper.
6 Meanwhile, whisk together the stock and Dijon mustard. Pour it into the pot and bring to a boil. Reduce the heat to low. Cover the pot and simmer for 12–15 minutes or until nearly all the liquid has been absorbed and the pearl couscous is tender. Taste and season.
Finish the pearl couscous:
8 Remove the lid from the pot. Simmer the pearl couscous, stirring occasionally, for 1–2 minutes. Add the minced parsley, mint leaves, lemon juice, and vegan honey. Stir to combine and turn off the heat. Let stand for 5 minutes. Taste and adjust the seasonings to your preference.
To serve:
10 Transfer the pearl couscous to a large serving bowl. Scatter more minced parsley and mint leaves on top. Finish the dish by sprinkling the reserved lemon zest on top. Enjoy!