Mexican black bean couscous with fresh coriander

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4 servings Prep: 10 mins, Cooking: 5 mins
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By Food24 November 03 2009
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Ingredients (11)

375.00 ml stock — chicken or water
250.00 ml couscous — whole wheat
425.00 g black beans — tinned, drained and rinsed
3.00 green chilli — pickled, chopped
1.00 green pepper — deseeded and diced
1.00 tomatoes — large, diced
100.00 g cheddar cheese — low fat, diced
30.00 ml fresh coriander — chopped
30.00 ml vinegar — white wine
5.00 ml cumin — ground
0.00 salt and freshly ground black pepper — to taste
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Method:

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.



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