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    Veggie Cous Cous Fingers

    Contains dairy and gluten.

    These veggie cous cous fingers from Baby Fresh are a great finger food and perfect for baby led weaning with soft cous cous texture and packed with hidden vegetables. Add to picnics, lunch boxes or add some sides to create a full meal. These are suitable for freezing and there will be plenty of fingers left for the week.

    For the entire recipe kit, check out Baby Fresh’s shop.

    Veggie Cous Cous Fingers recipe

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    1/2 leek, sliced
    1tbsp butter
    1cup cous cous
    1cup cheese, grated
    250g sweet potato, chopped
    250g carrot, chopped
    1/2tsp mixed dried herbs
    3/4cup boiling water




    Preheat oven to 180c / 350f. Line a square baking dish with greaseproof paper.
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    Heat the butter in a medium sized saucepan, add the leeks and saute for a few minutes until soft. Add the sweet potato, carrots and mixed herbs. Add the water. Cover and simmer for 20-30mins until carrots are soft.
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    Remove from the heat and allow to cool slightly. Puree the mixture with a hand blender or food processor until a liquidy consistency.
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    Return the mix to the saucepan and bring to the boil. Add the cous cous. Turn off the heat and cover. Leave to stand for 3-5mins until the cous cous has absorbed all the liquid.
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    Stir through 1/2 the cheese. Add the cous cous mixture to the baking tray and sprinkle the remaining cheese on top.
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    Bake for 20-25mins or until the cheese is golden. Leave to cool completely before cutting into fingers.
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    Store in an airtight container in the fridge for up to 3 days. Suitable for freezing.
    Recipe by Baby Fresh

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