Weeknight Black Beans Roast
A weeknight Australian black bean roast with zucchini and capsicum, finished with bush tomato and golden syrup, served over couscous.
Total time
67 min
Prep
21 min
Cook
46 min
Difficulty
easy
Cuisine
Australian
quickveganvegetarian
Ingredients
1.5 lbblack beans
150gzucchini
150gcapsicum
2 cupscouscous
1 tbspbush tomato
1 tspgolden syrup
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the black beans and roast them over medium-high heat until well browned, about 8 minutes.
2
Add the zucchini and capsicum, cooking until softened, about 7 minutes.
3
Stir in the bush tomato and golden syrup for 4 minutes until fragrant.
4
Cook the couscous separately and fluff with a fork.
5
Let the beans simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
476
Protein
20.6g
Fat
11.6g
Carbs
73.5g
Fiber
18.1g
Sodium
14mg
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