Spanish vegetable couscous Recipe
A filling and delicious way to eat meat-free, this vegetarian couscous can be enjoyed as a light main (perhaps for an office lunch), or as a shared side.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Stove
- Nonstick skillet
- Wooden spoon
- Spatula
- Plate
Ingredients
- 600 g sweet potato, peeled and cut into 1cm cubes
- 2 tbsp olive oil
- Salt
- pepper
- 2 cloves garlic, crushed
- 1 onion, thickly sliced
- 1 red capsicum, thinly sliced
- 2 tsp smoked paprika
- 1 ½ cups couscous
- 1 ½ cups vegetable stock
- 250 g punnet cherry tomatoes, halved
- 200 g green beans, trimmed, halved
- ⅓ cup finely chopped fresh parsley
- 1 lemon, cut into wedges
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