Photo of Veggie chilli with herby couscous by WW

Veggie chilli with herby couscous

Points® value
Total Time
45 min
10 min
35 min


Calorie controlled cooking spray

4 spray(s)


1 medium, finely chopped

Red pepper

1 medium, finely chopped

Carrots, raw

1 medium, finely diced


2 clove(s), finely sliced

Ground Cinnamon

½ teaspoon(s), level

Ground Cumin

1 teaspoon(s), level


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), made with 350ml hot water

Coriander, fresh

1 tablespoon(s)


  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.