localeaves
Servings:
4
Prep time:
00:10
Cook time:
00:30
Plant based and healthy.
Ingredients
- 2 medium-large sweet potatoes, chopped
- Olive oil
- Sea salt
- 2 localeaves kale, torn or chopped
- 1 localeaves parsley, chopped
- 2 cups uncooked couscous
- 2 cups vegetable stock (plus extra for steaming kale, if desired)
- 1 tablespoon cumin
- 2.5 tablespoon lemon juice, plus zest
- Salt and pepper to taste
- 1 localeaves mustard red cress for garnish (optional)
Instructions
- Spread the diced potatoes on a baking sheet, drizzle with olive oil and a pinch of sea salt, and bake at 180 oC for about 15 minutes (or until tender and starting to brown), stirring at least once.
- Saute the kale in a pan with water or vegetable broth until tender. If you have it covered, it should only take about 2-4 minutes.
- Heat a large pot over medium heat, and add 1-2 T olive oil. Once heated, add 2 cups couscous and toast for about 5 minutes, stirring every minute or so. Make sure they don't burn!
- Add 2 cups vegetable broth to the couscous, reduce heat to lowish, and cover. Let it simmer for 8-10 minutes but DO NOT lift the cover to check on it for at least 8 minutes! Then stir and make sure the liquid is gone and the balls aren't clumping.
- Add the kale and potatoes into the couscous and mix. Then mix in all the spices. Add salt and pepper as your tastes dictate, and that's it!
