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Xmas cous cous with corn and vegetables

Preparation time: 5 minutes

Cooking time: 20 minutes

Difficulty: 2/10

Serves: 3


  • 500 g frozen beans
  • 1 can of Corn Gold Bonduelle
  • 250 g of couscous
  • 50 g of peanuts, without shell, smashed into 4
  • 4 fresh onions, finely chopped
  • 200 g of cherry tomatoes, cut in 2
  • Salt
  • Lemon
  • Pepper
  • Sesame
  • Oil
  • Pomegranate-flavored balsamic (diluted with a little water)


Step 1

In a non-stick pan, add the diluted balsamic vinegar and the cherry tomatoes and stir for 5 minutes. Remove from the heat and place in a bowl.

Step 2

Then, put the beans in the pan, without thawing them and cook for 3 minutes. Place them in bunches on a cutting board and cut them into very small sticks. Put them in the bowl with the cherry tomatoes. In the same bowl add the corn.

Step 3

In a separate glass bowl, pour the couscous with boiling water in order to steam (according to its packaging instructions). Add salt and a little lemon pepper.

Step 4

Fluff the couscous with a fork, add the onion, the peanuts and the vegetables. Add a little olive oil and mix very lightly and carefully.

Step 5

On a plate place a star-shaped cooking hoop (or whatever other shape we want) and carefully fill it with the mixture. Remove the cooking hoop and decorate the dish with a few drops of balsamic, cherry tomatoes and black sesame.

*Alternatively, serve the couscous in a tall glass so that its colors show off!