'Oooh, is that pudding?' was not quite the reaction I expected when he who must be fed spied this dish simmering away. After carefully explaining the name, he pondered for a moment before declaring 'nope, it has limes in, it must be pudding'. I despair sometimes.
We both really enjoyed this meal, a great summer to autumn transition. The sweet potatoes add some bite and variety, while the lime and coriander keep it feeling remarkably light. It's incredibly quick and easy, and at under 300 calories for substantial portion you can't really complain. It heats from chilled in the microwave in 2 minutes, and can be frozen too, so makes a good batch cook packed lunch meal. The biggest single cost really was the coriander, if you have some growing already or get a plant and pot it outside to use again that will cut down considerably each time you remake.
Vegetarian/Vegan
600g sweet potatoes, washed and chopped into 2cm chunks
1 tbsp olive oil
500ml bouillon or vegetable stock
250g couscous
1 lime, finely zested and juiced
1 large or 2 small red onions, finely chopped
10g fresh coriander, finely chopped (most of a small plant)
Serves: 4
Cost per portion: £0.73
Nutrition: 278 calories, 51g carbs, 7g protein, 5g fat
Toss the sweet potatoes in the olive oil, tip onto a roasting tray and bake for 30mins at 200C, giving a turn or good shake halfway through.
Bring stock to the boil, and after the shake of the potatoes pour over the couscous. Leave to stand for 15minutes.
Very finely chop the onions, and fry over a low heat for around 5 minutes until soft.
Grate and juice the lime into a large bowl. Add the chopped coriander.
When ready tip the sweet potatoes into the lime and coriander mix, shake well to coat. Add the couscous and onion to the bowl, stir well and plate up to serve.
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