Serves
4
Prep Time
15 minutes
Cooking Time
25 minutes
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 1 stick celery, thinly sliced
- 2 cloves garlic, crushed
- 400g can crushed tomatoes
- ½ tsp. chilli flakes
- 1 litre chicken stock
- ⅓ cup couscous
- 400g can Edgell Black Beans, drained and rinsed
Method
STEP 1Heat oil in a saucepan over medium-high heat. Add onion, carrot, zucchini, celery and sauté for 4-5 minutes.
STEP 2
Add garlic and cook for a further minute.
STEP 3
Add crushed tomatoes, chilli flakes, stock and bring to the boil. Season to taste. Cover and simmer for 10 minutes, stirring occasionally.
STEP 4
Add couscous, Edgell Black Beans and simmer for 5 minutes or until couscous is softened. Serve garnished with parsley.
Tips
Substitute any of the 400g range of Edgell Beans, Brown Lentils or Chick Peas for the Black Beans, if desired.