Roast shallot and broad bean cous-cous

This hearty supper of  roasted shallot and broad bean cous-cous is healthy, cheap and filling – great for an easy meal for your vegetarian friends. 

Serves 4

Preparation time: 20 minutes

Cooking time: 15 minutes

You’ll need:

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 1 small lemon

150g feta cheese, crumbled (optional)

handful chopped fresh mint

salt and freshly ground black pepper

What to do:

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.

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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