Oriental Sweet Potato Toast with Couscous

Ingredients

• 300 g Sweet potatoes (1 small sweet potato)
• 50 g Couscous
• 1 tomato
• 1 yellow bell pepper
• 2 tbsp olive oil
• Salt
• Pepper
• 100 g chickpeas (canned; drained weight)
• 1 tbsp tahini
• 1 tbsp Lemon Juice
• 0.5 tsp ground cumin
• 1 handful chopped parsley

Instructions

1. 1.

   Peel, wash and cut the sweet potato into about 4–6 slices. Bake the slices in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 8–10 minutes.

2. 2.

   Meanwhile, pour double the amount of boiling water over the couscous, cover and let it sit for 10 minutes. Dice the tomato and bell pepper after washing them. Mix everything with 1 tbsp olive oil and season with salt and pepper. Wash, dry shake, and chop the parsley.

3. 3.

   For the hummus, rinse and drain the chickpeas, then blend with the remaining oil, tahini, lemon juice, cumin and half of the parsley using a stick blender until smooth. Season with salt and pepper. Remove the sweet potato slices from the oven, spread hummus on them, top with vegetable couscous, and sprinkle with parsley before serving.