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This week's vegan recipe is inspired by Moroccan cuisine and the craving of warmth and sunlight in the darkest winter days. A meal to bring comfort and warm your body up.Serve with tofu or bean burgers at dinnertime, or on its own for a healthy lunch.
Serves: 4Preparation time: 20 minutesCooking time: 15 minutesIngredients:8 shallots, peeled and halved1 tbsp olive oil1/2 tsp smoked paprika200g cous-cous300ml vegetable stock200g broad beansgrated rind and juice of 1 small lemon150g feta cheese, crumbled (optional, if you happen to be vegeterian)handful chopped fresh mintsalt and freshly ground black pepperWhat to do:Preheat the oven to 190C/Gas 5. Put the shallots in a small roasting tin and drizzle with the oil. Season with salt and pepper and roast for 10-15 minutes, until tender and golden.Put the cous-cous in a bowl and stir in the paprika. Pour over the stock and cover with cling film. Set aside for 10-15 minutes. Cook the broad beans in boiling salted water for 2-3 minutes, until tender. Drain and refresh under cold running water. Slip the beans out of their grey skins. Fluff up the cous-cous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.Enjoy with friends or cosied up on the sofa.
Serves: 4Preparation time: 20 minutesCooking time: 15 minutesIngredients:8 shallots, peeled and halved1 tbsp olive oil1/2 tsp smoked paprika200g cous-cous300ml vegetable stock200g broad beansgrated rind and juice of 1 small lemon150g feta cheese, crumbled (optional, if you happen to be vegeterian)handful chopped fresh mintsalt and freshly ground black pepperWhat to do:Preheat the oven to 190C/Gas 5. Put the shallots in a small roasting tin and drizzle with the oil. Season with salt and pepper and roast for 10-15 minutes, until tender and golden.Put the cous-cous in a bowl and stir in the paprika. Pour over the stock and cover with cling film. Set aside for 10-15 minutes. Cook the broad beans in boiling salted water for 2-3 minutes, until tender. Drain and refresh under cold running water. Slip the beans out of their grey skins. Fluff up the cous-cous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.Enjoy with friends or cosied up on the sofa. read more
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