with sweetcorn, bell peppers and grains
Don't feel like spending much time at the sink this evening? This one-pot veggie dish is exactly what you want. It's easy to make, quick to clean and full of exciting flavours.
Allergens
Utensils
Tags
Black Beans
1 pack(s)
Bell Pepper
1 unit(s)
Onion
0.5 unit(s)
Central American Style Spice Mix
1 sachet(s)
Sweetcorn
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Lime
1 unit(s)
Creme Fraiche
110 grams
Vegetable Stock
1 sachet(s)
Grated Cheese
50 grams
Couscous
100 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Drain and rinse the beans and corn.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve and peel the onion. Chop half an onion (per 2P) into small pieces.
- Zest, then cut lime into wedges.
- Place a large pot over medium heat with a drizzle of oil.
- When hot, add onion, bell pepper and Central American spice mix.
- Cook, stirring often, until softened, 3-4 mins.
- Add the beans, corn, stock, chopped tomatoes and 200ml water (per 2P) to the pot.
- Bring to the boil. Once boiling, reduce heat to medium-low.
- Cover and simmer, stirring occasionally, until sauce thickens slightly, 5-6 mins. Season with salt and pepper.
- Remove from the heat and stir through the couscous. Keep covered, another 8-10 mins.
- Meanwhile, add creme fraiche and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
- When couscous is cooked, stir in the cheese.
- Mix well and season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.
- Divide the beans between bowls and dollop lime crema over the top.
- Squeeze over a lime wedge if you like.
3535
kJ
Energy (kJ)
845
kcal
Energy (kcal)
32.7
g
Fat
15.2
g
of which saturates
92.1
g
Carbohydrate
23.2
g
of which sugars
24.3
g
Dietary Fiber
31
g
Protein
0
mg
Cholesterol
5.54
g
Salt
