Avocado, Broccoli and Kumara Couscous

Sanitarium SUGGESTS

6/12/2012

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1	Kumara, peeled and chopped into 2cm chunks
1	Oil spray
400 g	Broccoli
100 g	Corn kernels, fresh
2 cups	Vegetable stock
1 cup	Couscous
5 tbsp	Pine nuts
1	Avocado
1 bunch	Fresh mint
2 tbsp	Olive oil
1	Lemon, juiced (optional)

Preheat oven to 180ºC.
Place kumara onto baking tray. Spray with oil and bake for 15-20 minutes.
Cut the broccoli into small florets. Steam broccoli and corn kernels.
In a saucepan bring stock to the boil. Place couscous in a large bowl and pour 1 cup of heated stock over the couscous and rake with a fork.
Let the couscous sit for 5 minutes then rake again.
Mix in broccoli, corn kernels, kumara and pine nuts. Peel and cut the avocado into 2cm chunks and mix.
Hand-pick mint leaves and scatter them through the couscous.
Drizzle with olive oil and lemon juice and serve.

Tip: You can steam broccoli and corn kernels covered in the microwave for 2-3 minutes with sprinkle of water