Broccoli and sweet potato couscous A light yet satisfying meal, this sweet potato couscous is full of flavours, textures and nourishment. Main Print this recipe Details Serves: Serves 4Number of ingredients: 10 IngredientsTo prep: 10 Minutes PrepTo cook: 25 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1700kJProtein: 16gFat (total) : 14g- Saturated Fat: 1gCarbohydrate (total): 50gFibre: 9gSodium: 350mg Ingredients 1 sweet potato, peeled and chopped into 2cm chunks spray oil 400g broccoli 100g fresh corn kernels 2 cups vegetable stock 1 cup couscous 5 tablespoons pine nuts 1 avocado 1 bunch fresh mint 2 tablespoons olive oil 1 lemon, juiced (optional) Method Preheat oven to 180°C. Place sweet potato onto baking tray. Spray with oil and bake for 15-20 minutes. Cut broccoli into small florets. Steam broccoli and corn kernels. In a saucepan bring stock to the boil. Place couscous in a large bowl and pour 1 cup of heated stock over the couscous and rake with a fork. Let the couscous sit for 5 minutes then rake again. Mix in broccoli, corn kernels, sweet potato and pine nuts. Peel and cut the avocado into 2cm chunks and mix. Hand-pick mint leaves and scatter them through the couscous. Drizzle with olive oil and lemon juice and serve.
