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Roast shallot & broad bean couscous

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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UK shallots

UK shallots are amongst the finest in the world with a uniquely mild, sweet flavour. Used for centuries as an important ingredient in both western and eastern cooking to add flavour, sweetness and piquancy, shallots turn savoury recipes into something really special.

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