Baked Bean and Cous­cous

Post - - RECIPES -

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.

Serves 3-5.

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