A filling and delicious way to eat meat-free, this vegetarian couscous can be enjoyed as a light main (perhaps for an office lunch), or as a shared side.
- 600 g sweet potato, peeled and cut into 1cm cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cloves garlic, crushed
- 1 onion, thickly sliced
- 1 red capsicum, thinly sliced
- 2 tsp smoked paprika
- 1 ½ cups couscous
- 1 ½ cups vegetable stock
- 250 g punnet cherry tomatoes, halved
- 200 g green beans, trimmed, halved
- ⅓ cup finely chopped fresh parsley
- 1 lemon, cut into wedges
- Toss potatoes with half the oil in a medium bowl. Season with salt and pepper. Place in a single layer on an oven tray lined with baking paper.
- Cook in a very hot oven (240C) for about 15 minutes, or until potatoes are lightly browned and tender. Remove.
- Meanwhile, heat remaining oil in a large, deep, non-stick frying pan over a medium heat. Add garlic and onion. Cook, stirring occasionally, for about 2 minutes, or until onion is soft. Add capsicum. Stir for 2 minutes. Add paprika. Stir until fragrant.
- Add couscous, stock, tomatoes and beans. Stir to combine. Reduce heat. Simmer, covered, for about 2 minutes, or until stock is absorbed. Remove from heat. Stand, covered, for 5 minutes. Gently stir through the potato and parsley.
- Serve with lemon wedges.
Instead of green beans, try adding snow peas or frozen peas for something different.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.4 g|
|Total carbohydrates||95.2 g|
|- Sugars||11.1 g|
|Dietary fibre||11.6 g|