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