Creole couscous with white beans and parsley

WHEN I visited Tulane University Medical School in New Orleans to discuss how to start a culinary medicine programme in the UK, I was lucky enough to experience authentic Louisiana Creole cuisine. It’s an incredible blend of flavours that includes Haitian, French, West African and Spanish influences. Jambalaya and gumbo are some of the most well known dishes, but unfortunately they’re far from healthy! I was determined to weave similar tastebud-tingling spices into recipes that could be enjoyed more regularly without losing that authentic Creole flavour.

SERVES 2

3 tbsp olive oil 1 red onion, cut into thin strips 3 tsp Creole spice blend 1 red pepper, halved, deseeded and cut into thin strips

100g coloured Swiss chard, leaves and stems chopped (stem bases removed) 200g couscous 300ml water 400g tin cannellini beans, drained and rinsed

40g fresh flat-leaf parsley, leaves and stalks finely chopped

100g rocket HEAT 1 tablespoon of the olive oil in a large saucepan over a medium heat and add the onion, Creole spice blend and red pepper strips. Saute for 5-6 minutes until the onions soften, then add the Swiss chard leaves and cook for a further 2-3 minutes to gently wilt them. Put the couscous in a heatproof bowl. Bring the water to the boil and pour it over the couscous, add the remaining oil, beans and parsley and mix thoroughly. Cover and leave for 5 minutes, then scatter the cooked couscous and white beans over the vegetables in the pan to combine the flavours. Serve on a bed of rocket.