1 tbsp extra virgin olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 medium red peppers, deseeded and thinly sliced
1 tbsp smoked paprika
2 x 400g cans of chopped tomatoes
500ml low sodium vegetable stock
1 pinch of turmeric
10 pitted black olives, sliced
300g frozen meat-free chicken-style pieces
1 x 400g can cannellini beans, drained
100g frozen peas
1 medium lemon, juiced
15g fresh flat-leaf parsley, finely chopped
300g wholemeal couscous
1 Set a large, deep-sided non-stick pan over a medium heat and add the oil. Add the onion, garlic and peppers to the pan and cook gently for 8-10 minutes until softened.
2 Add the smoked paprika and cook for another minute. Add the chopped tomatoes, stock, turmeric, olives, meat-free chicken-style pieces and cannellini beans. Simmer gently for 15 minutes.
3 While the stew is cooking, prepare the couscous by placing in a medium sized shallow bowl with 600ml of boiling water (just enough to cover the grains). Cover with a plate and leave for 10 minutes. Remove the plate and fluff the couscous with a fork.
4 Add the peas to the stew and simmer for a further 5 minutes.
5 Add the lemon juice and parsley, then simmer for another 2 minutes.
6 Serve the stew in bowls with the couscous.
Recipe courtesy of The Vegetarian Society