Spanish Vegetables Couscous
Recipe: #31142
December 18, 2018
Categories: Side Dishes, Couscous, Onions, Sweet Potato/Yam Spanish, Picnic, Potluck, Oven Roast, Fresh Tomatoes, more
"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 is 4 servings
Ingredients
Nutritional
- 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 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 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
No special items needed.
1 Reviews
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