Pick ‘n’ mix couscous fingers

When my son Harry was a bub he used to love finger foods and once he started to refuse being spoon fed I found myself dreaming up new and interesting hearty finger food ideas. If you aren’t keen on the fingers but like the idea, skip the baking step and add a little more homemade vegetable stock for a nicely textured pumpkin/sweet potato or carrot and leek couscous dinner for your baby.

Nutrition Note:  The orange coloured pick n mix vegetables makes this a beta-carotene rich finger food, important for vision and immunity.

Ingredients

• ½ leek, finely sliced  
• 1 tbsp butter
• ¾ cup salt reduced vegetable stock
• 1 cup un-cooked couscous
• 1 cup grated cheese
• Pick ‘n’ mix options Choose at least ONE of the following:
• 500g butternut pumpkin, cut into cubes
• 500g sweet potato, peeled cut into cubes
• 500g carrot, peeled or scrubbed and chopped
• Note: (optional) roast your chosen ingredient until soft for maximum flavour.

Method

Step 1

Preheat the oven to 180°C and line a square baking tin with baking paper -

Step 2

Heat the butter in a saucepan over medium-low. Add the leek and sauté for a few minutes or until soft -

Step 3

Add your pick ‘n’ mix ingredient and stir to combine. Then add the vegetable stock until it just covers the mixture. Simmer.
Once your pick ‘n’ mix ingredient has softened, remove from the heat and leave to cool. Once cool, puree until you have a semi liquid consistency -

Step 4

Return the saucepan to the stove and heat the puree mixture until boiling. Add the couscous; turn off the heat and cover. Leave to stand for 3-5 minutes until the couscous has absorbed all the liquid and is soft -

Step 5

Stir through ½ the cheese. Push the couscous mixture into the baking tin, sprinkle with the remaining cheese and bake for 25-35 minutes or until the cheese is golden -

Step 6

Leave to cool completely as this is when the slice will harden. To serve, cut into fingers. -