Succotash (British ingredients) (V)

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Before the couscous

Succotash (British ingredients)

Succotash using British ingredients

The version of succotash is based on Lyn Hall's 'My succotash' [Lyn Hall's Cookery Course ISBN 1840913487] which uses ingredients that would be available in the UK.

Ingredients

• 450 g canned sweetcorn
• 300 ml vegetable stock
• 60 g dried couscous
• 50 g Olive oil
• 1 teaspoon chilli flakes
• 100g spring onions, sliced on the diagonal
• 3 sweet peppers, roasted, de-seeded and sliced. A mix of colours is good.
• 1 small can borlotti beans
• 1 cup defrosted peas
• Salt and freshly ground black pepper to taste

Method

1. Place the couscous in a small bowl, boil the stock and pour about ¾ of it over the couscous. Leave for 15 minutes then fluff with a fork.
2. Rinse the sweetcorn and beans under running cold water.
3. Heat the olive oil in a large frying pan or wok, add the chilli flakes, a grind of pepper and the chopped spring onions and peppers and stir-fry for a 20 seconds and then add the sweetcorn, pulses and the remaining stock
4. Bring to the boil, reduce and simmer until the stock has almost disappeared and the vegetables are heated, about 10 minutes.
5. Add the couscous, mix well and serve hot.

Variations

I've used borlotti beans so there is a good colour mix, however almost any canned pulses would be fine. I often open various cans of pulses, rinse them, mix them all up in a huge bowl and freeze in small batches. A mix such as this would be ideal in this dish.

See also

• Succotash (Native American)