Serves 4 Preparation time: 20 minutes Cooking time: 15 minutes Serves 4 You’ll need: ·8 shallots, peeled and halved ·1 tbsp olive oil ·1/2 tsp smoked paprika ·200g cous-cous ·300ml vegetable stock ·200g broad beans ·grated rind and juice 1 small lemon ·150g feta cheese, crumbled (optional) ·handful chopped fresh mint ·salt and freshly ground black pepper
1. 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. 2. 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. 3. Fluff up the cous-cous and stir in the beans, lemon rind and juice, feta (if using), mint and shallots.