Couscous with sweet potato and zucchini
I'd love to serve this with some slow cooked roast lamb."I liked this a lot! I wish I had followed the instructions and removed everything before I put the zucchini in! I ended up with glop...delicious glop, but mine didn't look anything close to the picture. I'm going to make it again and follow the instructions more carefully next time. It was soooo good! Thank you!!!" - Minerva79
Yield: 4 Servings Ready in 20 minutes
198 people trying soon
Verified by twojocks
|1/2 cupBoiling water|
|2 tablespoonLemon juice|
|1 tablespoonOlive oil|
|2 tablespoonPine nuts|
|1/2 smallRed onion; finely diced|
|1 teaspoonSmoked paprika|
|1/4 teaspoonCayenne pepper|
|1/2 Red capsicum; diced|
|1 Sweet potato; peeled and diced|
|1/4 cupParsley; roughly chopped|
|2 largeZucchini; halved|
|-- Dressing --|
|1/2 cupNatural yogurt|
|2 tablespoonPreserved lemon; washed, pulp removed and finely diced|
Couscous with sweet potato and zucchini Preparation
Mix the yoghurt and preserved lemon and place in the fridge until needed.
Put the couscous in a large bowl. Add lemon juice and boiling water. Stir with a fork occasionally.
Heat oil in a frypan and brown the pine nuts. Add the onion and spices and cook until onion softens.
Add the capsicum and sweet potato and continue to cook until the sweet potato is tender but not soft.
Take the mix and add to the couscous.
Place the cut zucchini in the pan and increase the heat.
(You can also bbq or grill the zucchini if you wish but I like to keep the washing up to a minimum by using the same pan)
Turn the zucchini after a few minutes to cook through.
When done, slice the zucchini and serve with the couscous mix and top with a good dollop of the dressing.
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