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Sweet potato couscous with broccoli

Broccoli and sweet potato couscous

A light yet satisfying meal, this sweet potato couscous is full of flavours, textures and nourishment.


Serves: Serves 4

Number of ingredients: 10 Ingredients

To prep: 10 Minutes Prep

To cook: 25 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1700kJ

  • Protein: 16g

  • Fat (total) : 14g

  • - Saturated Fat: 1g

  • Carbohydrate (total): 50g

  • Fibre: 9g

  • Sodium: 350mg


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)


  1. Preheat oven to 180°C.
  2. Place sweet potato onto baking tray. Spray with oil and bake for 15-20 minutes.
  3. Cut 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 1 cup of heated stock over the couscous and rake with a fork.
  5. Let the couscous sit for 5 minutes then rake again.
  6. Mix in broccoli, corn kernels, sweet potato and pine nuts. Peel and cut the avocado into 2cm chunks and mix.
  7. Hand-pick mint leaves and scatter them through the couscous.
  8. Drizzle with olive oil and lemon juice and serve.