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Broccoli and sweet potato couscous

Serves: 4
Prep: 10
Cook: 35

    A great tasting meal that’s easy to prepare and good for you! Served as a side dish or light, fresh flavoured meal, it’s high in protein and fibre.


    • 1 sweet potato (kumara), peeled and chopped into 2cm chunks
    • oil spray
    • 400g broccoli
    • 100g fresh corn kernels
    • 1 cup vegetable stock
    • 1 cup couscous
    • 1/4 cup pine nuts
    • 1 avocado
    • 1 bunch fresh mint
    • 2 tbs olive oil
    • 1 lemon, juiced (optional)


    1. Preheat oven to 180ºC.
    2. Place sweet potato (kumara) onto 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 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 (kumara) 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.


    • You can steam broccoli and corn kernels in the microwave for 2-3 minutes, just add a sprinkle of water and cover.
    • Try adding other varieties of seasonal vegetables to create your own unique couscous meal.

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