Black Beans & Cous Cous With Chipotle Raspberry Sauce

Cook time: 30 mins

• 130g cous cous
• 180ml stock
• 1 can black beans (approx 225g)
• 50g slivered almonds, toasted (divided)
• 1 clove garlic
• Chipotle paste OR dried chipotle chillis
• 1 teaspoon maple syrup
• 150g raspberries

1. Preheat a large pan over medium heat. Toast the almonds, tossing them frequently, until they’re honey brown in spots. Remove from pan. Reserve about 2 tablespoons of the almonds for garnish, the rest will go into the dressing.


2. Now, in the same large pan, saute the broccoli in oil and a pinch of salt. Cover and cook for about 5 minutes, tossing frequently, until tender. When it’s done, mix in the black beans and just let it sit in the pan uncovered.


3. While the broccoli sits, prepare the cous cous by pouring the stock over it and covering.


4. Now prepare the sauce. Place the garlic clove in a small food processor and pulse to chop. Add the almonds (except for the reserved 2 tablespoons) and grind to a coarse powder. Add remaining ingredients and blend until smooth. If it’s too thick, thin out with a little water.


5. To assemble, toss the cous cous, black beans and broccoli together in a mixing bowl. Reserve about 1/3 of the dressing. Pour the rest of the dressing into the mixing bowl and toss everything to coat. Transfer to plates, drizzle with the extra sauce and garnish with almonds.