Broad bean and roast shallot couscous
Preparation time: 20 minutes
Cooking time: 15 minutes
8 shallots, peeled and halved
1 tbsp olive oil
½ tsp smoked paprika
200g (7oz) couscous
300ml (10floz) vegetable stock
200g (7oz) broad beans
grated rind and juice 1 small lemon
150g (5oz) feta cheese, crumbled (optional)
handful chopped fresh mint
salt and freshly ground black pepper
- Preheat the oven to 190°C/R5. 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 couscous 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 couscous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.
Recipe and image courtesy of www.UKshallot.com