Spanish Vegetable Couscous

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.