MOROCCAN SWEET POTATO BAKE

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 1 HOUR

1 tbsp Moroccan seasoning 2 tsp mild paprika ¼ tsp dried chilli flakes ¼ cup roughly chopped fresh coriander leaves

1kg small orange sweet potatoes, cut into thick wedges

1 bunch Dutch (baby) carrots, trimmed, scrubbed ⅓ cup extra virgin olive oil 1 red onion, halved, cut into wedges 1 red capsicum, slickly sliced 1 cup wholemeal couscous ¾ cup plain Greek-style yoghurt 2 tsp finely grated lemon rind 1 tbsp lemon juice Fresh coriander sprigs, to serve Lemon wedges, to serve 1. Preheat oven to 200C/180C fanforced. Line 2 large baking trays with baking paper. 2. Combine seasoning, paprika, chilli and coriander in a small bowl. Place sweet potato and carrots in a large bowl. Drizzle vegetables with 2½ tbsp oil and sprinkle with ¾ of the spice mix. Rub to coat. Place, in a single layer, on prepared trays. Bake for 20 minutes.

3. Place onion and capsicum in bowl. Drizzle with 1 tbsp oil. Sprinkle with remaining spice mix. Rub to coat. Add to potato and carrot in oven. Bake for a further 25 minutes or until vegetables are golden and tender.

4. Meanwhile, place couscous in a 4.5cm deep, 26cm round (4-cup-capacity) baking dish. Pour over 1 cup cold water and drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 15 minutes or until liquid is absorbed. Remove and discard foil. Fluff with a fork to separate grains.

5. Combine yoghurt, lemon rind and lemon juice in a small bowl. Spoon vegetables on top of couscous. Drizzle with yoghurt mixture. Top with coriander sprigs and serve with lemon wedges.

RECIPE: LIZ MACRI, SUPER FOOD IDEAS PHOTOGRAPHY: GUY BAILEY & ANDREW YOUNG