- 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.