Yield: 1 servings
|200 grams||Instant couscous drained and pre-cooked|
|100 grams||Tinned butter beans; drained|
|100 grams||Tinned sweetcorn kernels|
|100 grams||Fresh shelled peas|
|1 small||Sweet red pepper|
|4 \N||Spring onions|
|1 large||Knob of butter|
|4 \N||Tamales; (dried corn husks)|
|1 \N||Handful coriander leaves|
Finely chop spring onions and red pepper.
Gently fry in a little butter, salt and pepper. Add butter beans, corn kernels and peas and gently saute for 2 minutes.
Add cooked couscous and gently heat through.
Finally stir through coriander leaves then fill each tied tamale equally with the succotash mix.
Serve with spicy chicken, steaks or cajun fried eggs.
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Carlton Food Network
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