Couscous chilli con carne
4 cups Tomato, capsicum and kidney bean braise
1 cup couscous
2 tablespoons pickled jalapeños, chopped
1/2 cup low-fat Greek yoghurt
chopped fresh coriander
2 tablespoons freshly grated parmesan cheese
Total fat 5g
Saturated fat 2g
Dietary fibre 8g
1 Place braise in a large saucepan over a medium-high heat and cook until heated through. Or, heat in microwave for 1-2 minutes. Set aside to serve.
2 Place couscous in a large bowl. Pour over 1 cup boiling water. Set aside for 5 minutes then use a fork to fluff.
3 Divide couscous and braise among serving bowls. Sprinkle with jalapeños, add a dollop of yoghurt then top with coriander. Sprinkle with cheese and serve.
Make it gluten free: Check braise spices and yoghurt are gluten free, and use quinoa instead of couscous.
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