Autumn couscous with sweet potatoes

Name: Autumn couscous with sweet potatoes
Prep time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp dried cranberries; 100 g leaf spinach; 1 sweet potatoes; 2 tbsp olive oil; 100 g couscous; 1 dl vegetable bouillon; pepper; salt; 1 tbsp lemon juice

main dish vegetable dishes

Total: 50 min. | Active: 30 min.

vegan

3621 Likes

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.

Claudia - stylingqueen

Ingredients

for 2 person

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

How it's done

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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