What you need
Ingredients
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Method
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!
One thing we get asked all the time is "Can babies eat couscous?" Well, yes they can! This baby couscous recipe creates 10 delicious mini couscous fingers. They're simple to make and a great way to introduce couscous for babies who are trying out baby-led weaning.
They can be stored in an airtight container in the fridge for up to 3 days and frozen for up to 3 months
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