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Veggie chilli with herby couscous
Calorie controlled cooking 4 sprays
Onion 1 medium, finely chopped
Red pepper 1 medium, finely chopped
Carrots, raw 1 medium, finely diced
Garlic 2 clovea, finely sliced
Ground Cinnamon ½ teaspoons, level
Ground Cumin 1 teaspoon, level
Paprika 2 teaspoons, level
Chilli flakes ½ teaspoon, level
Quorn mince 350 g
Tinned Tomatoes 2 cans, large
Butter Beans, cooked 1 can, large, drained
Couscous, dry 200 g
Vegetable stock cube ½ cube made with 350ml hot water
Coriander, fresh 1 tablespoons
- 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.
- 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.
- Add the butter beans and cook for 5 minutes, until the beans are warm. Season and keep warm.
- 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.