December 18, 2018
Dinner, Lunch, Main Dish,
Side Dishes, Grains, Couscous, Vegetables, Onions, Sweet Potato/Yam, Spanish, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Oven Roast, Stove Top, Fresh Tomatoes more
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"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."
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.
Cook in a very hot oven (240C) for about 15 minutes, or until potatoes are lightly browned and tender and then remove.
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.
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.
Serve with lemon wedges.
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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.