1/2 tsp cumin seeds
1/2 tbsp Co-op olive oil
1 red onion, thickly sliced
200g swede, peeled and cut into bite size pieces
1 parsnip, peeled and cut into bite size pieces
1 stick celery, thickly sliced
1 red pepper, deseeded and cut into bite size pieces
2 sprigs rosemary, leaves removed and chopped (or 1/2 tsp dried)
400g can butter beans, drained
600ml hot vegetable stock
30g chopped kale
Handful fresh parsley, roughly torn (or 1/2 tsp dried)
110g pack Co-op tomato and Mediterranean herb couscous
Preheat the oven to 140C/fan 120C/Gas 1.
Dry fry the cumin seeds in a pan for 30 seconds, until they release their aroma.
Add the olive oil and onion and sauté for 3 4 mins.
Transfer to a casserole dish.
Stir in the swede and parsnip, celery, red pepper and the fresh or dried rosemary along with the butter beans, hot vegetable stock and some ground black pepper.
Place in the oven for 3 hours (if you have a slow cooker, cook on high for 4½ hours).
Add the kale and fresh or dry parsley and cook for a further 20 mins before serving with the couscous, made up according to pack instructions.