Sweet Potato Couscous with Mint and Avocado

This is the sort of dinner I make when I want something colourful without standing over the stove. The sweet potato does most of the work. Cut it into chunks, roast it until the edges catch, and it turns sweet and almost caramelised, which is a good reason not to rush that step. Sweet potato is one of those vegetables that tastes richer than its ingredient list suggests, and a little roasting goes a long way toward that.

Couscous has a funny history for something so quick. Most of what we buy as couscous is pre-steamed and dried into tiny granules, which is why it needs nothing more than hot stock and a fork. Pour the stock over, cover it if you like, and then rake it with a fork once it has had five minutes to settle. Raking is the bit people skip, and it is the difference between fluffy grains and a clump. If you find the grains a touch dry after mixing, a splash more stock or a spoon of olive oil will loosen them up.

Broccoli and corn are a practical pairing here. Steaming them together means one pot does two jobs, and the corn adds little pops of sweetness that sit nicely against the mint. Keep the broccoli florets small so they pick up the dressing and don't sit on the plate like separate pieces. Avocado is best added at the last moment, because it browns if it sits around. The lemon is optional, but I would not skip it. A squeeze of acid lifts everything and makes the mint taste brighter.

For leftovers, this keeps well in an airtight container in the fridge for a couple of days. The couscous will firm up as it cools, so loosen it with a spoonful of water or a little more oil when you reheat it, or just eat it cold, which is honestly my preference for lunch. I would hold back the avocado and mint if you are packing it ahead, then add them fresh. The sweet potato and couscous are very forgiving.

If you want something lighter alongside, a bowl of Silky Ginger Sweet Potato Soup makes a comforting start on a cooler evening. For a bigger lunch, a Tuna couscous salad with sweet chilli uses the same grain in a very different way. Either way, this dish is happy to be the centre of the table or one plate among several.