Stuffed Sweet Potatoes With Minty Yogurt

• 2 None sweet potatoes
• 3.5 oz couscous
• 2.5 oz frozen peas
• 1 tsp Middle Eastern spice mix
• 1 None small red onion, finely chopped
• 1/3 cup sliced almonds, toasted
• 3/4 cup plain yogurt
• 2 tbsp fresh mint leaves, shredded
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Using a fork, pierce sweet potatoes all over. Microwave on HIGH for 8-10 mins, until tender. Let cool for 5 mins then cut in half lengthwise. Scoop out and reserve flesh, leaving a 1/3 inch shell. Arrange on prepared tray. Chop 1/2 the flesh and set aside. Reserve remainder for another use.
3. Meanwhile, combine couscous, peas and spice mix in a large heatproof bowl. Add 2/3 cup boiling water, cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add reserved sweet potato, onion, almonds and 2 tbsp yogurt. Distribute between sweet potato shells and lightly coat with oil. Bake for 20 mins.
4. Whisk together mint and remaining yogurt. Place stuffed sweet potatoes on serving plates. Serve with lemon wedges and minty yogurt.

sweet potatoes, couscous, frozen peas, eastern spice mix, red onion, almonds, plain yogurt, mint, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/30982 (may not work)