Baked Bean and Couscous
1 cup couscous
1 tin baked beans in tomato sauce 2 tbs sunflower seeds
2 tbs sesame seeds
1 tbs olive oil
1 tbs Chilli Kadhai Curry Paste A handful of mint, finely chopped
Put the kettle on and add a cup of couscous to a bowl and add salt and pepper to taste.
Add 1 cup boiling water, ensuring the couscous is immersed in water and cover the bowl and allow to steam.
Heat pot on stove and add olive oil and Curry Paste, stir and add baked beans.
Add 3 Tbsp water and lower heat. On another plate, in a saucepan, toast the sunflower seeds for 3 minutes on medium heat and add sesame seeds. Finely chop mint and leave aside. Once baked beans is cooked and seeds toasted, using a fork, loosen and separate the couscous. Add mint and seeds and stir. Add baked beans and stir lightly. Can be eaten warm or cold.