Sunday night found hubby and I alone which is a rare occurrence for us as usually one of the girls is home. Going back to cooking for two instead of four had me scratching my head a bit about what I was going to make. I wanted to use things from the garden in the photo below but do something different. I had a large sweet potato to use as well which is what I based the meal around
As I was short on time I microwaved the cubed sweet potato first in a little water and finished it off by baking it in the oven after being tossed in olive oil, cumin, salt and pepper.
I sauteed two cloves of garlic and the red onion in butter, adding the zucchini with salt and pepper, and a little cardamon, cinnamon and ginger. When the zucchini was just about cooked I added the juice and rind of two lemons, the shredded spinach and beetroot leaves to wilt and about two tablespoons of currants. I finally added the baked sweet potato.
To the cooked couscous I added butter, salt, some slivered almonds and chopped mint. The end result is what you see below and it was delicious. With the addition of a good dollop of Greek yogurt, our dinner was complete. It was so yummy I'll be making this again. Sometimes it's fun to make up recipes as you go but only if there are no time constraints.