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.