Mediterranean Beans with Couscous
Serves 4.
Easy.
Cooking and preparation time: 40 minutes
Ingredients:
2 Tsp. Oil
2-3 Cloves of garlic, minced/crushed
80g Black eyed beans, drained and rinsed
160g Butter beans, drained and rinsed
160g Cannellini Beans, drained and rinsed
1/2 Tin chopped tomatoes
1 Medium white onion, finely diced
Mixed herbs, fresh or dried
Couscous:
300g Couscous, uncooked
160g Sultanas
600ml Vegetable stock (12g bouillon with 600ml water)
1-2 Tsp. Cumin
1 Tsp. Cinnamon
1 Tsp. Turmeric
Method:
Heat some oil in a saucepan and sweat off diced onions, mixed herbs and garlic for 5 minutes.
Add chopped tomatoes, water and simmer for approx. 20 minutes. Add the tinned beans and simmer for a further 10 minutes.
Add the couscous to a large bowl or medium saucepan with the spices and season with salt and pepper.
Make up the vegetable stock, whisking the hot water and bouillon together.
Mix the stock with couscous, then cover with cling film and leave to stand for 10 minutes. Stir and then recover with cling film and stand for a further 10-15 minutes until the couscous has absorbed all the liquid.
Fold in the sultanas and garnish with coriander or any fresh herbs.
Serve the couscous with the Mediterranean beans.
If you have any allergies or intolerances, please check packaging or point of sale allergen information