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  1. Home
  2. mother s day lunch

Spanish Vegetable Couscous

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. - by Chantal Walsh
  • 09 Mar 2017
Spanish Vegetable Couscous
Cook: 25 Minutes - easy - Serves 4 - Vegetarian - Vegan - nut-free - dairy-free - egg-free - pregnancy-safe
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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

600 g sweet potato, peeled and cut into 1cm cubes

2 tbsp olive oil

Salt and pepper, to taste

2 cloves garlic, crushed

1 onion, thickly sliced

1 red capsicum, thinly sliced

2 tsp smoked paprika

1 ½ cups couscous

1 ½ cups vegetable stock

250 g punnet cherry tomatoes, halved

200 g green beans, trimmed, halved

⅓ cup finely chopped fresh parsley

1 lemon, cut into wedges

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.

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