Mexican black bean couscous with fresh coriander

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 11
Servings 4
Time 10 minutes

Ingredients

  • 375
    ml
    chicken stock or water
  • 250
    ml
    wholewheat couscous
  • 425
    g
    canned black beans, rinsed and drained
  • 3
    pickled green chillies, chopped
  • 1
    green pepper, seeded and diced
  • 1
    large tomato, diced
  • 100
    g
    low-fat cheddar cheese, diced
  • 30
    ml
    fresh coriander, chopped
  • 30
    ml
    white wine vinegar
  • 5
    ml
    ground cumin
  • salt and milled pepper to taste
 

Method

5 minutes
 
Bring chicken stock to the boil in a medium saucepan over high heat.
Stir in couscous and boil for one minute.
Remove from heat, cover and allow to stand for five minutes until liquid is absorbed.
Pour couscous into a large bowl and fluff with a fork.
Add remaining ingredients and toss to combine.
Serve warm, at room temperature or chilled.
NUTRITIONAL VALUE PER SERVING
Energy: 1 794 kJ; Fat: 13% (6 g); Carbohydrate: 63% (68 g); Protein: 24% (26 g); Fibre: 17 g; Calcium: 351 mg; Iron: 4 mg.
 

Read more on: starch
 

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