Tasty tales

CURRY COUSCOUS WITH PUMPKIN, BRUSSELS SPROUTS AND BLACK BEANS

Ingredients:
• 120 g Black beans
• 160 g couscous
• 400 g pumpkin
• 400 g Brussels sprouts
• Coconut oil
• Curry to taste

Method:
Peel and dice the pumpkin. Blanche the Brussels sprouts and the pumpkin in some boiling water for around 10 minutes or according to your preferred consistency.
In the meantime, rinse the black beans under cold running water. Heat the coconut oil in a non-stick pan, add the diced pumpkin, Brussels sprouts and beans. Coax out the flavors for a minute on a high flame, then add a level teaspoon of curry diluted in a small glass of cold water (30 ml). Simmer for another couple of minutes.
Prepare the couscous by adding double the volume of hot water (as stated on packaging). Once all the water has been absorbed, crumble with a fork and place onto a serving dish. Serve with the curry, pumpkin, Brussels sprouts and black bean condiment.

4

people

medium

difficulty