Broccoli & sweet Potato Couscous

Source: © Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.  For more Sanitarium recipes please go to

Nutritional information per serving
  • Energy: 1700 KJ
  • Protein: 16g
  • Total fat: 14g
  • Saturated fat: 1g
  • Carbohydrates: 50g
  • DietaryFiber: 9g
  • Sodium: 350mg
35 mins
4 people


  • 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)


  1. Preheat oven to 180°C
  2. Place 2cm cubes of sweet potato onto baking tray. Spray with oil and bake for 15-20 minutes
  3. Cut broccoli into small florets. Steam broccoli and corn kernels
  4. 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
  5. Let the couscous sit for 5 minutes then rake again
  6. Mix in broccoli, corn kernels, sweet potato and pine nuts. Peel and cut the avocado into 2cm chunks and mix
  7. Hand-pick mint leaves and scatter them through the couscous
  8. Drizzle with olive oil and lemon juice and serve


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
  • Choose a reduced salt stock for a lower stock alternative

Leave a Reply