Continuing the theme of vegetarian recipes for this year’s National Vegetarian Week from May 21-27, why not give this couscous dish a go?
The summery couscous showcases the delicate, sweet flavour of shallots with fresh seasonal broad beans the perfect accompaniment.
Preparation time: 20 minutes
Cooking time: 15 minutes
8 shallots, peeled and halved
1 tbsp olive oil
1/2 tsp smoked paprika
300ml vegetable stock
200g broad beans
grated rind and juice 1 small lemon
150g feta cheese, crumbled (optional)
handful chopped fresh mint
salt and freshly ground black pepper
1. 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.
2. 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.
3. Fluff up the cous-cous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.
For more information visit www.ukshallot.com
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