- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 800 g sweet potato, peeled and cut into 2 cm cubes
- 60 ml (¼ cup) olive oil
- 2 tsp sumac
- 300 g couscous
- 375 ml (1½ cups) chicken stock
- Salt and pepper
- 1 tbsp finely chopped preserved lemon rind
- 50 g rocket
- 400 g sliced roast turkey
- 1-2 cups chopped leftover roast vegetables, e.g. zucchini and capsicum
- 80 g natural yoghurt
- 1 tbsp pomegranate molasses
Instructions
- Preheat oven to 200°C.
- Toss sweet potato olive oil and sumac. Roast for 30 minutes or until tender.
- Towards the end of the cooking time, prepare the couscous. Bring chicken stock to a simmer. Combine couscous and chicken stock in a bowl and cover with plastic wrap. After 10 minutes, fluff up the grains with a fork and season with salt and pepper.
- Add sweet potato, preserved lemon rind, rocket, turkey and leftover vegetables and toss. Drizzle with yoghurt and pomegranate molasses.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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