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Broccoli and Sweet Potato Couscous

A light yet satisfying meal or side dish, full of flavours, textures and nourishment.

To Prep: 10 minutes

To Cook: 25 minutes

Energy: 1700 KJ

Protein: 16g

Total fat: 14g

Saturated fat: 1g

Carbohydrates: 50g

Dietary Fibre: 9g

Sodium: 350mg


  • 1 sweet potato

  • 400g broccoli

  • 100g fresh corn kernels

  • 1 cup vegetable stock

  • 1 cup couscous

  • 5 tablespoons pine nuts

  • 1 avocado

  • 1 bunch fresh mint

  • 2 tablespoons olive oil

  • 1 lemon (juiced)


Preheat oven to 180°C

Place 2cm cubes of sweet potato onto baking tray. Spray with oil and bake for 15-20 minutes

Cut 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 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, sweet potato 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


Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.

Dietitians Note

This recipe is bursting with good nutrition and whole foods:

lower glycemic index (GI) carbohydrates such as sweet potato and corn healthy unsaturated oils from pine nuts, avocado and olive oil fibre from grains, pine nuts and a variety of vegetables

for more great healthy recipes


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