Kumara, Walnut and Cranberry Couscous

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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!).

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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.

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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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