Veggie chilli with herby couscous
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Red pepper
1 medium
Carrots, raw
1 medium
Garlic
2 clove(s)
Ground Cinnamon
½ teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Paprika
2 teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Quorn mince
350 g
Tinned Tomatoes
2 can(s), large
Butter Beans, cooked
1 can(s), large, drained
Couscous, dry
200 g
Vegetable stock cube
½ cube(s)
Coriander, fresh
1 tablespoon(s)
Instructions
1
Mist a large frying pan with cooking spray and fry the onion, carrot and pepper for 4-5 minutes over a medium heat, until they start to soften.
2
Add the garlic and cook for a further minute, then add the spices. Continue frying for another minute before adding the Quorn. Cook for 2-3 minutes, then add the tomatoes. Reduce the heat and simmer for 15 minutes, until the sauce has started to reduce.
3
Add the butter beans and cook for 5 minutes, until the beans are warm. Season and keep warm.
4
Meanwhile, make the couscous. Put the couscous in a heatproof bowl and pour over the hot stock. Cover and leave for 5-10 minutes, until all of the stock has been absorbed. Flu the grains with a fork and then stir through the fresh coriander. Serve the chilli with the couscous.
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