Harry loves cous cous! It is so small and tricky for him to eat though that it usually ends up turning our kitchen into a couscous snow globe! It’s amazing how far a tiny piece of couscous can travel when it is thrown by a baby! These couscous fingers are a brilliant solution for how to give couscous without the mess and inevitable frustration caused by it slipping through baby’s fingers!
Here’s how we made them:
- 300g couscous
- 1 sweet potato
- 1/2 green pepper
- 1/2 yellow pepper
- 1 clove of garlic, crushed
- Large handful of grated cheddar cheese
- 1 low salt vegetable stock cube
- Preheat the oven to 180°c
- Wash, peel and chop the sweet potato into cubes.
- Boil the sweet potato until soft
- Whilst the potato is cooking, chop the peppers into small cubes.
- In a pan with a little unsalted butter or cooking spray, cook the garlic and peppers until soft.
- Drain the potato and return to the pan. Add the peppers and garlic and mix well. Mix the stock cube with boiling water and add enough of the stock to the pan to cover the other ingredients.
- Allow the mixture to cool, then blitz in a food processor until it forms a smooth liquid.
- Put the mix back in the pan and heat until it starts to simmer. Add the couscous and mix well.
- Remove the mixture from the heat, cover and leave for 10 minutes.
- Stir through half of the cheese.
- Press the mixture into a tin. I lined my tin with tinfoil to make it easier to remove the fingers later.
- Sprinkle the remaining cheese on top then bake in the oven for 25/30 minutes
- Once cooked, remove from the tray and slice into finger shapes. Transfer to a cooling rack to cool.
- Serve and enjoy!