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Vegan Recipes Weekly: Roast shallot and broad bean cous-cous

27th December 2017

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This week's vegan recipe is inspired by Moroccan cuisine and the craving of warmth and sunlight in the darkest winter days. A meal to bring comfort and warm your body up.

Serve with tofu or bean burgers at dinnertime, or on its own for a healthy lunch.

Serves: 4

Preparation time: 20 minutes

Cooking time: 15 minutes


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 of 1 small lemon

150g feta cheese, crumbled (optional, if you happen to be vegeterian)

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.

Enjoy with friends or cosied up on the sofa. 

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