Spanish Cannellini Bean and Red Pepper Stew with Chicken-Style Pieces

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 medium red peppers, deseeded and thinly sliced
• 1 tbsp smoked paprika
• 2 x 400g cans chopped tomatoes
• 500ml low sodium vegetable stock
• A pinch of turmeric
• 10 pitted black olives, sliced
• 300g frozen Quorn 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

Method

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.