1 tbsp. of olive oil
½ leek (finely sliced)
250g of sweet potato (cubed)
250g of carrots (grated)
3 broccoli florets
Handful of fresh spinach leaves (washed)
2 cups of Vegetable stock
1 cup of uncooked couscous
1 cup of grated cheese
Preheat the oven to 180c, line a square baking tray. Heat olive oil in a pan over a medium heat, add sliced leeks and cook until lightly golden.
Add cubed sweet potatoes, vegetable stock and bring to boil. Then add grated carrots and broccoli florets along with fresh spinach leaves and simmer until soft.
Remove from heat, once cooled add to food processor (or hand blender) and blend until a smooth consistency.
Once smooth return to pan and bring to boil. Add couscous combine well and remove from heat and cover leaving to stand for 5 minutes, until liquid has absorbed.
Add half of the grated cheese and stir well. Using the back of a spoon push the baby couscous mixture into the baking tray. Once flat sprinkle over the remaining cheese and bake for 30-40 minutes until golden.
Once cooled cut into mini baby couscous finger shapes and enjoy!
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!