Spanish Couscous

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


  • 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


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. 

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.