A filling and delicious way to eat meat-free, this vegetarian couscous can be enjoyed as a light main (perhaps for an office lunch), or as a shared side.
Ingredients
Method
1.Toss potatoes with half the oil in a medium bowl. Season with salt and pepper. Place in a single layer on an oven tray lined with baking paper.
2.Cook in a very hot oven (240C) for about 15 minutes, or until potatoes are lightly browned and tender. Remove.
3.
Meanwhile, heat remaining oil in a large, deep, non-stick frying pan over a medium heat. Add garlic and onion. Cook, stirring occasionally, for about 2 minutes, or until onion is soft. Add capsicum. Stir for 2 minutes. Add paprika. Stir until fragrant.
4.Add couscous, stock, tomatoes and beans. Stir to combine. Reduce heat. Simmer, covered, for about 2 minutes, or until stock is absorbed. Remove from heat. Stand, covered, for 5 minutes. Gently stir through the potato and parsley.
5.Serve with lemon wedges.
