Roast shallot & broad bean couscous

Healthy and tasty, this delicious shallot and couscous meal is ready in just 35 minutes

Serves: 4

Preparation time: 20 minutes

Cooking time: 15 minutes

What you 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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