Autumn couscous with sweet potatoes

Autumn couscous with sweet potatoes

Total: 50 min. | Active: 30 min.
vegetarian, vegan
Nutritional value / person: 460 kcal
, Fat: 14 g
, Carbohydrate: 72 g
, Protein: 10 g
What would we do without couscous? When my children are all out of the house and I need a "mummy at home alone" lunch, I often have couscous with whatever else I have in the kitchen. This time it was sweet potatoes, spinach and cranberries. A great combination.

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

100 g couscous
1 dl vegetable bouillon
100 g leaf spinach
1 sweet potato (approx. 300 g), cut into cubes
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste
2 tbsp dried cranberries
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How it's done

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Bring the couscous and stock to the boil, cover and leave for approx. 7 mins. until the moisture is absorbed. Blanche the spinach in boiling water for approx. 3 mins. then drain well.

Place the sweet potatoes on a baking tray lined with baking paper and mix with 1 tsbp. oil.

Bake: for 15-20 mins. in the centre of an oven preheated to 180°C. Leave the sweet potatoes to cool.

For the dressing, mix the lemon juice with 1 tbsp. oil and season. Place all the ingredients into a bowl, mix, leave to infuse for approx. 10 mins., then season again if required.

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