Kumara, Walnut and Cranberry Couscous


This dish has a lot going for itself. Its delicious, quick to whip up, a textural feast – did I mention its delicious? I make this to take to work for lunch but it would also make a great side for dinner or a good take-along dish (especially if you want something that looks sophisticated when really its not!).


A note on couscous: I love couscous (its kind of a bitch to type, though. Am I right?). Its cheap and versatile. Its fast-food at its best – to prepare you just combine equal parts boiling water and couscous and cover for about 10 minutes until the water has been absorbed.


Kumara, Walnut and Cranberry Couscous

500 grams of orange kumara (sweet potato)
Salt and pepper
1 tablespoon of oil
1 cup couscous
1 cup boiling water
1 heaped tablespoon of butter
Half a cup of chopped walnuts
A good half a cup (heaped) of dried cranberries
Half a cup of parsley (a little more if you like it)
The zest of one orange

Heat your oven to 220ºC. 

Chop your kumara into 2cm cubes. Toss together the oil, a few good grinds of black pepper and a good dash of salt with the kumara on an oven tray. Bake for 15 – 20 minutes until cooked through and crisp on the outside.

While the kumara is cooking, prepare the couscous. Place couscous, butter and 14 teaspoon of salt in a bowl. Top with boiling water (1 cup). Stir quickly (don’t worry if all of the butter doesn’t melt). Cover the bowl (I use a plate) and put aside until the kumara is cooked.

Chop the walnuts and parsley. When the kumara is cooked, set aside to cool slightly. Fluff the couscous with a fork. In a large bowl or serving dish combine the couscous, parsley, cranberries, walnuts, a few good grinds of black pepper and more salt to taste, the kumara and then add the zest. Stir well.

Serve straight away or pop in the fridge.


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