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.