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How to make Moroccan sweet potato bake

Yield = 4
Prep time: 0:10
Cook time: 1:00
Total time: 1:10

Ingredients

  • 1 tablespoon Moroccan seasoning
  • 2 teaspoons mild paprika
  • 1/4 teaspoon dried chilli flakes
  • 1/4 cup roughly chopped fresh coriander leaves
  • 1kg small orange sweet potatoes, cut into thick wedges
  • 1 bunch Dutch (baby) carrots, trimmed, scrubbed
  • 1/3 cup extra virgin olive oil
  • 1 red onion, halved, cut into wedges
  • 1 red capsicum, slickly sliced
  • 1 cup wholemeal couscous
  • 3/4 cup plain Greek-style yoghurt
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • Fresh coriander sprigs, to serve
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Combine seasoning, paprika, chilli and coriander in a small bowl. Place sweet potato and carrots in a large bowl. Drizzle vegetables with 2 1/2 tablespoons oil and sprinkle with 3/4 of the spice mix. Rub to coat. Place, in a single layer, on prepared trays. Bake for 20 minutes.
  • Step 3 Place onion and capsicum in bowl. Drizzle with 1 tablespoon oil. Sprinkle with remaining spice mix. Rub to coat. Add to potato and carrot in oven. Bake for a further 25 minutes or until vegetables are golden and tender.
  • Step 4 Meanwhile, place couscous in a 4.5cm deep, 26cm round (4-cup-capacity) baking dish. Pour over 1 cup cold water and drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 15 minutes or until liquid is absorbed. Remove and discard foil. Fluff with a fork to separate grains.
  • Step 5 Combine yoghurt, lemon rind and lemon juice in a small bowl. Spoon vegetables on top of couscous. Drizzle with yoghurt mixture. Top with coriander sprigs and serve with lemon wedges.