Spanish Vegetable Couscous
Recipe: #32552
June 15, 2019
Categories: Beans, Couscous, Sweet Potato/Yam, Potluck, Oven Bake, Diabetic, Heart Healthy Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Green Beans, Vegetarian Dinner, Vegan Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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