Baked Sweet Potato with Cheesy Couscous
Serving Size / Yield
- 1 cup organic vegetable broth
- 1 cup uncooked couscous
- 3 sweet potatoes
- 2 C. shredded mozzarella
Microwave the sweet potatoes until they are soft. Then cut the potatoes in half. To make the couscous boil vegetable broth in a medium saucepan, and stir in couscous gradually. Remove the broth from heat, cover it and allow it to cool for five minutes. Put a few spoonfuls of couscous on each half of sweet potato. Top with shredded cheese and parsley. Place the garnished potatoes on a baking sheet. Preheat oven to 370 degrees F and back potatoes for about 5-10 minutes or until cheese has melted and turned a golden brown color.