I used Fagiolli type pasta to make couscous. The flavor of the herbs is accented with only salt. Enjoy it topped with cheese.
Stewing kidney beans or chickpeas with pasta creates an Italian home-cooked style bean pasta dish. I tried to reduce the cooking time by adding tomato purée and couscous, and it turned out delicious.
If you cook the herb vegetables very well, there should be no need to use bouillon or other stock!! Salt should be enough. It's also tasty if you substitute shio-koji for the salt.
Enjoy Japanese food around the world.