Mediterranean Bean Vegetable Stew

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Celery(2)
• Bell pepper(1)
• Courgette(1)
• Canned tomatoes(400 g)
• Tomato paste(2 tbsp)
• Butter Beans(400 g)
• Black Olives(80 g)
• Vegetable Broth(400 ml)
• Couscous(240 g)
• Dried Oregano(2 tsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)
• Lemon(1)

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, and chop the {Carrot}, {Celery}, {Bell pepper}, and {Zucchini} into small bite-size pieces. Drain and rinse the {Butter Beans}, slice the {Olives}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~14 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, {Celery}, and {Bell pepper} with the {Salt} and cook until softened. Stir in the {Garlic}, {Oregano}, {Cumin}, and {Paprika} for the last minute.

   ~8 min

3. 3

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Vegetable Stock}, {Butter Beans}, {Zucchini}, {Olives}, and {Black pepper}. Bring to a gentle simmer.

   ~3 min

4. 4

   Cover loosely and simmer until the vegetables are tender and the stew is thickened, stirring once or twice.

   ~15 min

5. 5

   Meanwhile, put the {Couscous} in a heatproof bowl with a pinch of salt. Pour over 240ml boiling water, cover, and let it stand, then fluff with a fork.

   ~5 min

6. 6

   Stir most of the {Fresh parsley} into the stew and squeeze in a wedge of {Lemon}. Serve the stew over the couscous, topped with the remaining {Fresh parsley} and extra {Lemon} on the side.

   ~3 min