Dukkah bean and couscous soft tacos
- ¼ cup wholemeal couscous
- ¼ cup reduced-salt vegetable stock
- ½ x 400g can no-added-salt four bean mix, rinsed, drained
- 125g can no-added-salt corn sweetcornXkernels, rinsed, drained
- 1 tablespoon pistachio dukkah
- 1 small red onion, thinly sliced
- 2 wholegrain tortillas, heated, to serve
- ½ ripe avocado, mashed
- 60g baby spinach leaves
- ½ cup grated reduced-fat tasty cheese
- ¼ cup light sour cream
- Lemon wedges, to serve
- 2 tablespoons fresh flat-leaf parsley, chopped
- Zest of 1 lemon
- 1 garlic clove, crushed
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1 Place couscous in a heatproof bowl. Pour over hot stock, stirring to combine. Cover with tea towel and allow to stand for 5 minutes or until liquid is absorbed.
2 Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add beans and corn and cook, stirring, for 5 minutes. Add dukkah and cook, stirring, for 2 minutes or until fragrant. Transfer mixture to couscous. Add onion, mixing to combine.
3 To make gremolata, combine all ingredients in a small bowl. Season with ground black pepper.
4 Place tortillas on two serving plates. Spread with mashed avocado, then top with spinach and bean mixture. Sprinkle over cheese and gremolata. Dollop with sour cream and serve with lemon wedges on the side.
EASY VEGO MEAL Need some help to cut back on your meat intake? Check out the Meat-free Monday Movement! (meatfreemondays.com) Aim for at least one vego meal a week, then gradually increase.
Nutrition Info (per serve)
Total fat 17.2g
–Saturated fat 6.4g
Dietary fibre 18.9g
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