Name: Sweet Potato Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups sweet potatoes (cut into 1/2-inch chunks); 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1 can white kidney beans (drained and rinsed (15.5-ounce)); 1 cup uncooked couscous; 1 cup vegetable broth (or chicken broth or water); 1 teaspoon butter (or olive oil); 1/2 cup basil pesto (divided, I like Rana’s); 2 large lemons; 1 large ripe avocado (thinly sliced or chopped); 1/3 cup honey-roasted almonds

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When cooler breezes start to blow, there’s nothing quite like enjoying a hearty dish of Sweet Potato Couscous. I remember the first time I made this dish; I was experimenting with flavors in my kitchen, and the warm, earthy aroma of roasted sweet potatoes filled the air. It instantly brought back memories of family gatherings during the fall, where cozy meals were a staple. The combination of tender sweet potatoes, fluffy couscous, and crunchy almonds is not just comforting; it’s a delightful celebration of the season’s bounty. Whether it’s a Sunday dinner or a casual weeknight meal, Sweet Potato Couscous never fails to impress. It’s an inviting dish that welcomes you home, reminding you of the delicious possibilities that await with fresh ingredients. Each bite is a symphony of flavors and textures that come together effortlessly, making it hard not to go back for seconds.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
20 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
12 g

Diet:
Keto, Paleo, Whole30

Fat:
18 g

Tools Used:
Large sheet pan (15″ x 21″), Small pot

Why We Love This Sweet Potato Couscous

Nutritious and Filling

One of the main reasons I adore this Sweet Potato Couscous is its incredible nutritional profile. The sweet potatoes are packed with vitamins, particularly vitamin A, which is essential for healthy skin and vision. Coupled with the protein from the beans, this dish becomes a wholesome meal that keeps you satisfied.

Versatility

This recipe is wonderfully versatile. You can easily tweak it based on what you have on hand or your dietary preferences. Want to add some greens? Toss in some spinach or kale. Looking for a kick? A sprinkle of chili flakes will do wonders. The basic formula stays the same, but the variations are endless.

Easy Preparation

Let’s be honest: we all have busy lives. This Sweet Potato Couscous comes together quickly, making it an ideal choice for a weeknight meal. With just a few simple steps, you can have a delicious dish ready on the table in no time.

Perfect for Meal Prep

If you’re someone who loves to meal prep, this dish is perfect. It keeps well in the fridge and can be enjoyed throughout the week. Just prepare a big batch on Sunday, and you’ll have lunches and dinners sorted!

Seasonal Flavors

This dish embraces the flavors of fall—think sweet potatoes, fresh herbs, and zesty lemon. It’s a beautiful way to celebrate the season and its harvest, making it a joy to prepare and enjoy.

Family-Friendly

Lastly, Sweet Potato Couscous is a hit with family and friends. Its comforting flavors appeal to both kids and adults, making it a fantastic option for gatherings. Plus, it’s visually stunning with its colorful ingredients!

What You’ll Need for Sweet Potato Couscous

Gathering the right ingredients is essential for the perfect dish. Each element in Sweet Potato Couscous plays a role in creating a balanced and delightful meal. From the earthy sweetness of sweet potatoes to the nutty crunch of honey-roasted almonds, these components harmonize beautifully. Let’s dive into what you’ll need to make this delicious dish.

3 cups sweet potatoes, cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
1 (15.5-ounce) can white kidney beans, drained and rinsed
1 cup uncooked couscous
1 cup vegetable broth
1 teaspoon butter or olive oil
1/2 cup basil pesto
2 large lemons
1 large ripe avocado, thinly sliced or chopped
1/3 cup honey-roasted almonds

How to Cook Sweet Potato Couscous

Cooking Sweet Potato Couscous is a delightful experience! Follow these simple steps to create a dish bursting with flavor and texture. From roasting the sweet potatoes to fluffing the couscous, each phase is an opportunity to enjoy the process.

Preheat your oven to 425°F (218°C). The warmth will create the perfect roasting environment for the sweet potatoes.
Peel and chop the sweet potatoes into 1/2-inch cubes. This size ensures they roast evenly and become wonderfully tender.
Place the chopped sweet potatoes on a large sheet pan. Toss them with olive oil, garlic powder, paprika, and a sprinkling of salt and pepper to taste. I like to use about 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Spread the sweet potatoes out on the pan to ensure they roast evenly. Place the pan in the preheated oven and roast for 10 minutes.
After 10 minutes, remove the pan from the oven and give the sweet potatoes a good stir. This helps them cook uniformly. Return them to the oven for another 10 to 15 minutes, or until they’re crisp-tender. Keep an eye on them, as cooking time can vary based on size.
While the sweet potatoes are roasting, take another small pot and pour in the vegetable broth. Add butter or olive oil and bring it to a boil.
Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. Let it sit for about 2 to 4 minutes until the liquid is absorbed.
Fluff the couscous with a fork, then mix in 1/4 cup of basil pesto, 1 tablespoon of lemon juice, and a bit of salt and pepper to taste.
Next, take the roasted sweet potatoes out of the oven. Add the white kidney beans to the tray and squeeze in the juice from one of the lemons. Toss everything together to warm the beans.
To serve, fill four bowls with equal portions of the pesto couscous. Top each bowl with the sweet potato and bean mixture, followed by slices of ripe avocado and a sprinkle of honey-roasted almonds. If you like, add a lemon wedge for extra zest.
Finally, drizzle the remaining pesto over the bowls and dig in immediately!

Things Worth Knowing

Cooking Sweet Potatoes: Ensure that the sweet potatoes are cut into uniform sizes for even cooking. The smaller the chunks, the quicker they cook.
Choosing Couscous: There are various types of couscous. For this dish, regular or whole wheat works best. Avoid instant couscous, as it may not provide the same texture.
Pesto Varieties: Feel free to experiment with different types of pesto. Sun-dried tomato or spinach pesto can add unique flavors.
Storing Leftovers: This dish can be stored in the fridge for up to 4 days. Keep the avocado and pesto separate to maintain freshness.

Tips for Success

To make your experience cooking Sweet Potato Couscous even better, here are some valuable tips:

Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Store the avocado, pesto, and almonds separately for best results.
Freezing: This dish can be frozen, but it’s best to freeze the couscous and potatoes separately. Thaw before reheating.
Pairing: This dish pairs beautifully with a crisp green salad or roasted veggies for a complete meal.
Adjusting Seasoning: Taste as you go! Adjust the salt and pepper to your liking, especially if using different brands of pesto.
Serving Temperature: Enjoy Sweet Potato Couscous warm, as the flavors meld together beautifully when heated.
Add Some Greens: For added nutrition, consider mixing in some spinach or kale to the couscous just before serving.

Great Combinations for Sweet Potato Couscous

Enjoying Sweet Potato Couscous opens up a world of serving possibilities. Here are some great ideas to enhance your meal:

Seasonal Salads: Pair with a fresh garden salad topped with vinaigrette for a light and refreshing contrast.
Grilled Vegetables: Serve alongside grilled zucchini or bell peppers for a colorful, nutrient-packed plate.
Festive Occasions: This dish makes a fantastic centerpiece during family gatherings, especially in the fall.
Lunch Bowls: Use leftovers to create a hearty lunch bowl by adding some leafy greens and dressing.
Storage Tips: Keep in mind that the avocado should be added fresh, just before serving, to prevent browning.
Meal Prep: Make a large batch for meal prep; it keeps well and saves time during busy weeks.

FAQ

If you’re looking to substitute couscous, consider using quinoa or bulgur. Both offer a similar texture and will absorb flavors well. You can even use farro for a heartier option. Remember to adjust the cooking times according to the grain you choose, as they all have different absorption rates.

Absolutely! This dish is perfect for meal prep. You can make it a day or two in advance and store it in the refrigerator. Just be sure to keep the avocado and pesto separate until ready to serve to maintain their freshness. When reheating, you might want to add a splash of broth or water to keep it moist.

Couscous is traditionally made from wheat, so it contains gluten. However, you can easily make this dish gluten-free by substituting couscous with quinoa or another gluten-free grain. Just ensure that any store-bought pesto you use is also gluten-free if you’re following a gluten-free diet.

Store any leftovers in an airtight container in the fridge for up to 3-4 days. It’s best to keep the avocado, pesto, and almonds separate to prevent them from getting mushy or losing flavor. When you’re ready to enjoy it again, simply reheat and add fresh toppings.

Conclusion

The Sweet Potato Couscous is a beautiful dish that combines wholesome ingredients into a satisfying meal. It’s your ticket to a cozy dinner that’s easy to prepare and packed with flavor. I encourage you to try it out and enjoy the delightful medley of textures and tastes that will surely warm your heart. Happy cooking!