Spanish Couscous

• Prep: 10
• Cook: 25 mins
• Serves: 8

Ingredients

• 3 large sweet potato, peeled and cut into 1cm cubes
• 2 tbs olive oil
• 2 cloves garlic
• 1 onion, thickly sliced
• 1 red capsicum, thinly sliced
• 2 tsp paprika
• 1 1/2 cups wholemeal couscous
• 1 1/2 cups reduced-salt vegetable stock
• 250 g cherry tomato, halved
• 200 g green beans, halved
• 150 g frozen peas
• 1/3 cup parsley, chopped
• lemon, cut into wedges

Method

Preheat oven to 240°C. Toss the sweet potatoes with half the oil and place on a single layer on a lined oven tray. Bake for 20 minutes until tender and lightly browned.  

 

Meanwhile, heat the remaining oil in a large, deep, non-stick frypan over a medium heat. Add the garlic and onion and stir until softened. Add capsicum and stir for 2 minutes. Add the paprika and stir for another minute. 

 

Add the couscous, stock, tomatoes, beans and frozen peas. Stir, reduce heat and simmer covered for 2 minutes or until the stock has been absorbed. Remove from the heat and stand covered for another 5 minutes. Stir through the sweet potato and parsley and serve with lemon wedges. 

 

Serve leftovers for lunch.