Broad bean and roast shallot couscous

Serves: 4
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


  1. 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.
  2. 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.
  3. Fluff up the couscous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.

Recipe and image courtesy of

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