A MEAL YOU CAN MAKE
Smoky bean couscous
Kidney beans, couscous and sweet pepper in a tomato broth
About 41 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 140g Couscous, dry
- 240g Tinned kidney beans, drained
- 400g Tinned tomatoes, chopped
- 150g Red pepper, diced
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 1 tsp Smoked paprika
- 300ml Water
Allergens: Contains wheat (gluten). Check couscous and every other packet. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~523 kcal · 23g protein · 91g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Read the 140g couscous (dry) packet hydration instructions. Drain 240g tinned kidney beans; use tinned beans, never raw dried kidney beans. Chop 150g onion (finely chopped), 10g garlic (minced) and 150g red pepper (diced). Measure 400g tinned tomatoes (chopped), 1 tsp smoked paprika and 300ml water.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) and 150g red pepper (diced) for 5 minutes, stirring. Add 10g garlic (minced) and 1 tsp smoked paprika for 1 minute. Add 400g tinned tomatoes (chopped), 240g tinned kidney beans (drained) and 300ml water; bring to a boil and stir until the whole mixture is steaming hot. Turn off the burner, stir in 140g couscous (dry) and cover.
Cook gently
Leave covered with the burner off while the couscous absorbs the hot broth. Give it at least the full packet hydration time; extend the timer if needed. Keep the pan reserved during the rest.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Fluff with a fork and check the couscous is fully tender. This is a brothy couscous dish. Check the whole mixture is steaming hot before portioning; if it needs reheating, add time and bring it gently back to a simmer. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.