Created by ImPat on December 18, 2018
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.