Prep Time: 10 Mins
Cook Time: 15 Mins
180g Uncooked Couscous
400g Tin Kidney Beans
1 Tbsp Curry Powder
1/2 Pint Vegetable Stock
4 Tbsp Sultanas Or Raisins (60g)
2 Tbsp Flaked Almonds (30g)
3 Tsp Desiccated Coconut
3 Tbsp Greek Yoghurt
1 Tbsp Olive Oil (15ml)
Handful Fresh Coriander (Optional)
1/2 Tsp Salt & Pepper
Place the couscous and vegetable stock water in a pan and bring to the boil, stirring regularly.
Once boiled, turn down and simmer adding in the kidney beans, curry powder, sultanas or raisins, olive oil, salt and pepper. Leave to simmer for 5 minutes whilst gently stirring regularly.
Serve the couscous into 3 bowls, stir in the greek yoghurt, sprinkle the desiccated coconut, flaked almonds and coriander on top.
This can be stored in an airtight container in the fridge for up to 3 days.
As always, give it a blast and let me know what you think.