Monthly Recipe September 2020

Broccoli and Sweet Potato Couscous
To Prep: 10 minutes
To Cook: 25 minutes

1 sweet potato
400g broccoli
100g fresh corn kernels
1 cup vegetable stock
1 cup couscous
5 tablespoons pine nuts
1 avocado
1 bunch fresh mint
2 tablespoons olive oil
1 lemon (juiced)
Preheat oven to 180°C
Place 2cm cubes of sweet potato onto baking tray. Spray with oil and bake for 15-20 minutes
Cut broccoli into small florets. Steam broccoli and corn kernels
In a saucepan bring stock to the boil. Place couscous in a large bowl and pour heated stock over the couscous and rake with a fork
Let the couscous sit for 5 minutes then rake again
Mix in broccoli, corn kernels, sweet potato and pine nuts. Peel and cut the avocado into 2cm chunks and mix
Hand-pick mint leaves and scatter them through the couscous
Drizzle with olive oil and lemon juice and serve
Dietitians Note
This recipe is bursting with good nutrition and whole foods:
lower glycemic index (GI) carbohydrates such as sweet potato and corn
healthy unsaturated oils from pine nuts, avocado and olive oil
fibre from grains, pine nuts and a variety of vegetables