Sweet potato couscous with lemon pesto dressing
1 packet couscous (can use quinoa instead)
2/3 sweet potatoes, cubed
1 red onion, chopped
1 clove garlic
75g pine nuts
tinned green lentils (optional)
Make the couscous or quinoa according to package directions.
Roast cubed sweet potatoes and red onion – drizzle with olive oil salt and pepper and put in oven on 180° for around 30-40 mins until nicely roasted.
Put in blender: one clove garlic, juice of 1 lemon, 1/2 cup basil, 3/4 cup parsley (stalks discarded), 75g pine nuts, salt and pepper and blend until smooth. Slowly add 1/4 cup olive oil and pulse until mixed in.
Mix some of the lemon pesto dressing into the couscous, reserving some to drizzle over.
Add roasted sweet potatoes and onions and lentils if you like them.
Goes beautifully with salmon fishcakes (pictured here) or grilled chicken.
Harry uses wholesome ingredients to create simple but sensational dishes.
To contact Harry email him at firstname.lastname@example.org