Ingredients

Serves 4

• 1 medium red onion (white will do, if you don't have red
• 200g broad beans (weight after removing from pods
• 1 tin tomatoes (about 300g
• 150g couscous
• or quinoa - see variations for info
• vegetable stock cube
• 1 large or 2 small cloves of garlic
• 1 red or green pepper (if you have one
• Handful fresh coriander leaves, chopped

Method

1. Peel the onion, chop it in half and slice it. Peel and crush the garlic.
   
   
2. Heat the oil in a pan and gently saut? the onion for 5 minutes, then add the garlic and cook for a further 2 minutes.
   
   
3. Wash the pepper (if using) and chop it in half. Remove the stalk and all the seeds. Then chop it finely. Add to the pan and cook for 2 minutes.
   
   
4. Mash the tinned tomatoes and add to the pan, along with the broad beans, the stock cube and the couscous.
   
   
5. Cover and simmer gently for 10 minutes, until the couscous and broad beans are cooked. Stir regularly and add a little more water, if necessary (the couscous will absorb a lot of juices).
   
   
6. Season with salt & pepper to taste and mix in the coriander leaves just prior to serving.
   

Time From Cupboard-To-Table

Notes & Variations on Broad Bean Couscous

Also works really well with quinoa. Cook for 15 minutes at stage 4, instead of 10.

Veg Box Recipes Newsletter