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Spicy Tomato Cous Cous

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Winter (315)      Tomatoes (202)      Spicy (145)      Chilli (54)      Cous Cous (16)     

On chilly days a few spices can warm your innards right up. I made this spicy tomato cous cous with leftovers I had in the house. You can vary the recipe to use up any leftovers you might have. For example, I used aduki beans, but kidney beans will work equally as well. I had back bacon to finish off, but streaky but you can use any cut, and lardons will save you a chopping job. Also, if you don't have cous cous, rice is a good substitute. Either way, you'll have a filling meal that will take off the winter chills. Based on the brands I used, each portion is about 253 calories.

Preparation Time: 15 minutes
Cooking Time: 23 minutes
Makes: 6 servings

300ml water
250g cous cous
2 x 400g tinned tomatoes in tomato juice
1/2 x 400g tinned aduki beans
5 quail eggs (or 2 chicken eggs if you prefer)
2 rashes back bacon
60g brown onion
1/2 tsp chilli flakes
1 tsp paprika
1 tsp dried parsley
2 tsp tabasco sauce

Chop up the tinned tomatoes

Chop the onion and bacon, fry it in a pan, then mix it into the tomatoes.

Cook the aduki beans in the microwave for three minutes (I have a 650 watt microwave; if you have a higher watt microwave, it will need less time), then stir them into the tomato mixture.

Mix in the chilli flakes, paprika, and parsley.

Cook on the hob at a gentle heat for about seven minutes or until it starts to bubble.

Crack the eggs into the mixture, and continue to cook for about another three minutes.

Boil the water and add the tabasco sauce, then pour in the cous cous and stir so that it swells up.

Mix the cous cous with the tomato mixture.

#Cous Cous
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