Spanish Vegetables Couscous

Prep Time
Cook Time
Ready In

"From our weekday newspaper, The West Australian. Times are estimated. Serving size is for the dish being served as main dish for a side dish I would think it would be 8 to 10 serves."

Original recipe yields 4 servings


  • Serving Size: 1 (544.9 g)
  • Calories 523.7
  • Total Fat - 9.3 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 23.1 mg
  • Sodium - 858.3 mg
  • Total Carbohydrate - 92.1 g
  • Dietary Fiber - 11.1 g
  • Sugars - 6.9 g
  • Protein - 20.5 g
  • Calcium - 92.9 mg
  • Iron - 3.9 mg
  • Vitamin C - 76.6 mg
  • Thiamin - 0.3 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 then remove.

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 and next adding paprika and stir until fragrant.

Step 4

Add couscous, stock, tomatoes and beans and stir to combine and then reduce heat and simmer, covered, for about 2 minutes, or until stock is absorbed and then remove from heat and stand, covered, for 5 minutes and then gently stir through the potato and parsley.

Step 5

Serve with lemon wedges.

Tips & Variations

No special items needed.



I love all the ingredients in this recipe so had to give it a try. Think I cubed my sweet potato a bit larger so I had a longer baking time . The couscouss and vegetable mixture was so good and when mixing with the sweet potato was even more delicious. A great dish for anytime of the day. Made and reviewed for the FYC tag game.

review by:
(16 Jan 2019)