Succotash tamales

Yield: 1 servings

Measure Ingredient
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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