3 small sweet potatoes
4 tablespoons olive oil
2 tablespoons pumpkin seeds
150g giant wholewheat couscous
500ml light vegetable stock or water
1 handful of raisins, preferably organic
1 rounded teaspoon za’atar
50g unshelled, unsalted pistachios, chopped
2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped coriander
2 tablespoons freshly chopped flatleaf parsley
1 tablespoon freshly chopped mint
Salt and freshly ground black pepper
Wholewheat couscous is nuttier and that little bit more nutritious than the white, bran-free variety.
It complements sweet potato perfectly and vice versa. This is a typical North African dish; za’atar is a spice mix used extensively in the region’s cookery.
Recipe by Stella McCartney