Here's our quick and easy recipe:
Begin by soaking 100g couscous (follow packet instructions). With the oven at 180ºC, coat the inside of the red peppers with Chipotle chilli paste and roast, along with sliced red onion and a small sweetcorn cob for about 20 minutes.
If you don't want to use the oven, the vegetables can be grilled or fried.
Add around a teaspoon of the Chipotle chilli paste to the couscous, a teaspoon of lime juice and about 2 teaspoons of oil. Stir and season with salt and pepper. Dice the cooked vegetables and add to the couscous. Sprinkle with chopped fresh parsley if you have any.
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
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