Spanish Vegetable Couscous

Prep Time
Cook Time
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"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (445.5 g)
  • Calories 208.5
  • Total Fat - 7.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 499.7 mg
  • Total Carbohydrate - 33.3 g
  • Dietary Fiber - 8.3 g
  • Sugars - 5.7 g
  • Protein - 6.3 g
  • Calcium - 102.6 mg
  • Iron - 6.5 mg
  • Vitamin C - 64.2 mg
  • Thiamin - 0.1 mg

Step 1

Toss potatoes with half the oil in a medium bowl and season with salt and pepper and then place in a single layer on an oven tray lined with baking paper.

Step 2

Cook in a very hot oven (240C) for about 15 minutes, or until potatoes are lightly browned and tender and remove from oven.

Step 3

Meanwhile, heat remaining oil in a large, deep, non-stick frying pan over a medium heat and add garlic and onion and cook, stirring occasionally, for about 2 minutes, or until onion is soft and then add capsicum and stir for 2 minutes, now add paprika and stir until fragrant.

Step 4

Add couscous, stock, tomatoes and beans and stir to combine, then reduce heat and simmer, covered, for about 2 minutes, or until stock is absorbed.

Step 5

Remove from heat and stand, covered, for 5 minutes and then gently stir through the potato and parsley.

Step 6

Serve with lemon wedges.

Tips & Variations

No special items needed.