Sweet potato couscous

Sweet potato couscous

Broccoli, sweet potatoes and corn are the heroes but you could easily add pomegranate, chick peas and spices like cumin, coriander & cinnamon to take this dish to the next level. Combine fluffy couscous with steamed broccoli, corn and baked sweet potato. Top with toasted pine nuts and a zesty oil and lemon dressing for a knock-out, hearty vegetable salad.


 PrepUnitServes 30
Sweet potato , orange flesh, peeled or unpeeled fresh or frozen rawChopkg1.3
Oil spray , canolaml60
Broccoli , fresh or frozen, rawkg2
Corn  , kernels, cannedg500
vegetable stockl2.5
Couscous , uncookedkg1.6
Nut , pine, raw unsaltedg400
Avocado , rawkg2
Mint , rawg190
Oil , oliveml200
Lemon , rawJuiceml200


  1. Pre-heat oven to 180°C.
  2. Place sweet potato onto a baking tray. Spray with oil and bake for 15-20 minutes.
  3. Cut the broccoli into small florets. Steam broccoli and corn kernels.
  4. In a saucepan bring stock to the boil. Place couscous in a large bowl and pour over heated stock and rake with a fork.
  5. Let the couscous sit for 5 min then rake again.
  6. Mix in broccoli, corn kernels, sweet potato and pine nuts. Peel and cut the avocado’s into 2cm chunks and mix.
  7. Pick mint leaves and scatter through the couscous.
  8. Drizzle with olive oil and lemon juice to serve.


Dietary Suitability

Healthy ChoicesSuitable for healthy choices as is.
Vegetarian DietSuitable for vegetarian diet.
FortifiedStir through butter or oil. Sprinkle with grated cheese before serving.
Gluten FreeReplace couscous with rice. Stock may contain gluten; choose gluten free stock.
Dairy FreeSuitable for dairy free diet.
PureedSuitable to be pureed. Omit mint leaves and corn kernels.

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