How do you get more of the crunch and leave them so soft and melt-in-your-mouth at the same time?
Everyone loved these and you will need:
300g sweet potatoes, chopped with skin on
2 tablespoons olive oil
2 level tablespoons uncooked plain couscous
1 teaspoon fresh or dried herbs and in today’s programme I use fresh parsley
Prepare an oven dish by greasing with a spoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
My vegetables today come from Oscar’s Fruit and Vegetables in Paola