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Chakalaka Couscous
- 1 large yellow flesh sweet potato
- 1 tbsp olive oil
- Salt and pepper to taste
- 11/2 cups dry cous cous
- 11/2 cups boiling water
- 1 can chakalaka
- 100g peas, blanched
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Preheat oven to 180̊C
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Peel and dice the sweet potato, then drizzle with olive oil and season well.
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Roast in the oven until sweet potato is tender.
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Place couscous into a large bowl then pour over the boiling water to cover.
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Cover bowl with cling film then set aside to absorb liquid.
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When cooked toss couscous has fully absorbed the liquid, use a fork to fluff it up.
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Add can of chakalaka and mix in and add salt and pepper to taste.
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Add sweet potato and fresh peas and toss well.
