BERRY COUSCOUS CHIMICHANGAS

BREAKFAST

BANDITO'S MIXED BERRY COUSCOUS CHIMICHANGAS

Serves 4

Mixed berry couscous

185g couscous
500ml apple and cranberry juice
1 cinnamon stick
150g fresh raspberries
150g fresh blueberries
150g fresh blackberries
150g strawberries, halved
Zest of 1 lime
Zest of 1 orange

 

Chimichangas

200g yoghurt
2 tbsp maple syrup
4 Bandito's Tortilla Wraps, warmed
Mint leaves to garnish
Vegetable oil for frying

 

Preparation

Mixed berry couscous

Pour the apple and cranberry juice in a medium-sized sauce pan with the cinnamon stick and bring to the boil. Once it is bubbling, remove from the heat and pour over the couscous in a bowl. Cover with cling film and allow to stand for 5 minutes or until all the liquid has been absorbed. Remove and discard cinnamon stick. Loosen and separate the grains of couscous with a fork, add the berries, lime zest and orange zest.

 

Chimichangas

Spoon 5 to 6 tablespoons of the mixed berry mixture down the centre of each Bandito's Tortilla Wrap.
Fold up the bottom and sides, roll up and secure with wooden toothpicks.

Pour oil into large pan to about 2,5cm depth. Heat the pan over a medium temperature. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels and remove wooden toothpicks. Serve with a dollop of vanilla yoghurt and a drizzle of maple syrup. Finally garnish with mint leaves.

 


* Recipe development by Tantalizing Taste Events

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