Roast shallot and broad bean cous-cous
This hearty supper of roasted shallot and broad bean cous-cous is healthy, cheap and filling – great for an easy meal for your vegetarian friends.
Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes
You’ll need:
8 shallots, peeled and halved
1 tbsp olive oil
1/2 tsp smoked paprika
200g cous-cous
300ml vegetable stock
200g broad beans
grated rind and juice 1 small lemon
150g feta cheese, crumbled (optional)
handful chopped fresh mint
salt and freshly ground black pepper
What to do:
- Preheat the oven to 190C/Gas 5. Put the shallots in a small roasting tin and drizzle with the oil. Season with salt and pepper and roast for 10-15 minutes, until tender and golden.
- Put the cous-cous in a bowl and stir in the paprika. Pour over the stock and cover with cling film. Set aside for 10-15 minutes. Cook the broad beans in boiling salted water for 2-3 minutes, until tender. Drain and refresh under cold running water. Slip the beans out of their grey skins.
- Fluff up the cous-cous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.
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