Name: Couscous kumara with mint yoghurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 450g kumara (about 16cm long); 1/2 cup couscous; 1/2 cup frozen peas; 1 teaspoon middle eastern spices; 1 small red onion, chopped finely; 1/3 cup slivered almonds, toasted; 200 gram natural yoghurt; olive oil cooking spray; 2 tablespoon shredded mint; lemon wedges, to serve

Ingredients

2 450g kumara (about 16cm long)

1/2 cup couscous

1/2 cup frozen peas

1 teaspoon middle eastern spices

1 small red onion, chopped finely

1/3 cup slivered almonds, toasted

200 gram natural yoghurt

olive oil cooking spray

2 tablespoon shredded mint

lemon wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Using a fork, pierce kumara all over. Microwave kumara on high (100%) for 8-10 minutes or until tender. Stand 5 minutes.

2.Cut kumara in half lengthwise. Using a large metal spoon, scoop out and reserve flesh, leaving a 1cm shell. Place shells upright on prepared tray. Chop half kumara flesh, then set aside. Reserve leftover kumara for another use.

3.Place couscous, peas and spices in a large heatproof bowl; stir in 2/3 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed.

4.Using a fork, fluff and separate couscous grains. Add reserved chopped kumara, onion, almonds and 2 tablespoons yoghurt to couscous. Gently stir to combine. Spoon couscous mixture into kumara shells. Spray with oil.

5.Bake for 20 minutes or until hot. Whisk remaining yoghurt and mint. Place kumara on plates; serve with lemon wedges and yoghurt.

For best results, choose short, thick kumara. To prevent mint from discolouring, shred just before adding to couscous. No microwave? Bake kumara in a preheated oven at 200°C (180°C fan-forced) for 1 hour before filling.
Note

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