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Spanish couscous

5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 8

  5 serves of vegetables per serve

Diet and Allergies:

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3 large sweet potatoes, peeled & cut into 1cm cubes 
2 tbsp olive oil 
2 cloves garlic, crushed 
1 onion, thickly sliced 
1 red capsicum, thinly sliced 
2 tsp smoked paprika 
1½ cups couscous, preferably wholemeal 
1½ cups reduced-salt vegetable stock 
250g punnet cherry tomatoes, halved 
200g green beans, trimmed, halved 
150g frozen peas 
⅓ cup fresh parsley, finely chopped 
1 lemon, cut into 4 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. 

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