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Mediterranean-style Couscous
Mediterranean style couscous Mediterranean style couscous [...]
Mediterranean style couscous
Mediterranean style couscous
This recipe is so easy and hits all the right spots!
- Flavourful ✔
- Easy to make ✔
- Cost-effective ✔
- Quick ✔
- Healthy Soul Food ✔
Bolstered by red kidney beans, red peppers, basil, baby corn and more, this Mediterranean-style couscous is perfect for a range of situations and meal plans due to it’s versatility & subtle yet moreish flavours.
Method
Method
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Note: To start off, make sure you’ve got all your ingredients on standby.
Step 1: Take 350g of couscous and pour it into a heat proof bowl (Preferably glass)
Step 2: Throw in 1 tea spoon of salt and cumin, as well as a handful of fresh coriander and basil.
Step 3: Next dice up some red or yellow pepper, about 1/3 of the pepper is enough.
Step 4: Throw in your diced red pepper and mix it all in. Get ready to fill up your kettle as we will be cooking the couscous next!
Step 5: Once you’ve mixed everything together and got the kettle boiled, fill your bowl with hot water up to an inch above the couscous.
Step 6: Get your cling film and wrap up your couscous. Leave to sit for 10 minutes ( If you’ve run out of clingy, just use a lid)
Step 7: After you’ve wrapped your couscous up, chop up the vegetables you’ve got as well as your onion and tomatoes. (I love the crunchy textures of broccoli & baby corn so I chose those.)
Step 8: Next you want to start up a medium flame on an oiled up pan. Once hot, throw in your onion, tomato, more basil, corriander, half teaspoon of cumin, salt.
Step 9: After cooking through for 5 minutes throw in your kidney beans in (The star of the show) and mix in well, before adding in any last seasonings you may deem appropriate. Leave to cook for 5 minutes on medium/high flame.
Step 10: Crack open the pan and mix in with your Couscous!
That’s it!
Mediterranean-style Couscous
Course: MainCuisine: MediterraneanDifficulty: Easy6
servings5
minutes25
minutesBolstered by red kidney beans, red peppers, basil, baby corn and more, this Mediterranean-style couscous is perfect for a range of situations and meal plans due to it’s versatility & subtle yet moreish flavours.
Ingredients
350g of couscous (serves 4)
1 can of kidney beans (240g)
Crunchy vegetables of your choice ( I used broccoli & baby corn)
Basil or spinach
1 onion
½ Red pepper
- Optional
Fresh coriander
Smoked Paprika
Directions
- Take 350g of couscous and pour it into a heatproof bowl (Preferably glass)
- Throw in 1 teaspoon of salt and cumin, as well as a handful of fresh coriander and basil
- Next dice up some red or yellow pepper, about 1/3 of the pepper is enough.
- Throw in your diced red pepper and mix it all in. Get ready to fill up your kettle as we will be cooking the couscous next!
- Once you’ve mixed everything together and got the kettle boiled, fill your bowl with hot water up to an inch above the couscous.
- Get your cling film and wrap up your couscous. Leave to sit for 10 minutes ( If you’ve run out of clingy, just use a lid)
- After you’ve wrapped your couscous up, chop up the vegetables you’ve got as well as your onion and tomatoes. (I love the crunchy textures of broccoli & baby corn so I chose those.)
- Next, you want to start up a medium flame on an oiled-up pan. Once hot, throw in your onion, tomato, more basil, corriander, half a teaspoon of cumin, and salt.
- After cooking through for 5 minutes throw in your kidney beans in (The star of the show) and mix in well, before adding in any last seasonings you may deem appropriate. Leave to cook for 5 minutes on medium/high flame.
- Crack open the pan and mix in with your Couscous!