Excite your tastebuds with this delicious Moroccan sweet potato bake.
- Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
- Combine seasoning, paprika, chilli and coriander in a small bowl. Place sweet potato and carrots in a large bowl. Drizzle vegetables with 2 1/2 tablespoons oil and sprinkle with 3/4 of the spice mix. Rub to coat. Place, in a single layer, on prepared trays. Bake for 20 minutes.
- Place onion and capsicum in bowl. Drizzle with 1 tablespoon oil. Sprinkle with remaining spice mix. Rub to coat. Add to potato and carrot in oven. Bake for a further 25 minutes or until vegetables are golden and tender.
- Meanwhile, place couscous in a 4.5cm deep, 26cm round (4-cup-capacity) baking dish. Pour over 1 cup cold water and drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 15 minutes or until liquid is absorbed. Remove and discard foil. Fluff with a fork to separate grains.
- Combine yoghurt, lemon rind and lemon juice in a small bowl. Spoon vegetables on top of couscous. Drizzle with yoghurt mixture. Top with coriander sprigs and serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set