Autumn couscous with sweet potatoes

Total time: 50m
Preparation Time: 30m

For 2 people


Claudia - stylingqueen

Nutritional Information

Contains 460 Kcal, 10g Protein, 72g Carbohydrates, 14g Fat


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

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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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