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Roast Shallot and Broad Bean Couscous

Serves: 4

Ready in: 30 to 60 mins

Combining flavoursome ingredients with couscous, like the roasted shallots, feta and smoked paprika in this recipe, helps add interest to what can be quite a plain grain. If you haven’t tried smoked paprika you are missing out! Its gorgeous spicy flavour is perfect in stews and bakes…

Roast Shallot and Broad Bean Couscous Recipe: Veggie


8 shallots, peeled and halved
1 tbsp olive oil
1/2 tsp smoked paprika
200g couscous
300ml vegetable stock
200g broad beans
grated rind and juice of 1 small lemon
150g vegetarian feta cheese, crumbled (optional)
handful chopped fresh mint
salt and freshly ground black pepper


  • Preheat the oven to 190C/340F/Gas 5. Place the shallots in a small roasting tin and drizzle with the oil. Season with salt and pepper and roast for 10-15 minutes, until golden.
  • Place the couscous 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 couscous and stir in the beans, lemon rind and juice, mint, shallots and the veggie feta if using.
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