Moroccan Couscous Sweet Potato (Print Version)
# Ingredients:
→ Spice mix
01 -
1/4 teaspoon ground ginger
02 -
1/4 teaspoon cayenne
03 -
1 teaspoon salt
04 -
1 teaspoon cinnamon
05 -
2 teaspoons paprika
06 -
2 teaspoons cumin
→ For roasting
07 -
2 tablespoons olive oil
08 -
1 lb sweet potato, peeled and chopped into half-inch cubes
09 -
1 19 oz can chickpeas, rinsed and drained
→ For the couscous
10 -
1 cup uncooked couscous
11 -
1 teaspoon olive oil
12 -
1 1/4 cups water or veggie broth
→ For the dressing
13 -
salt and black pepper to your liking
14 -
1/2 teaspoon dried parsley or a full tablespoon of fresh chopped parsley
15 -
1 teaspoon honey, brown sugar, or agave for a vegan swap
16 -
1 clove garlic, chopped up
17 -
3 tablespoons lemon juice or a tablespoon of white wine vinegar
18 -
1/4 cup olive oil
→ Optional garnish
19 -
Lemon wedges
20 -
Some freshly chopped parsley
# Instructions:
01 -
Top with your parsley and a few lemon wedges if you like. Eat right away. Leftovers can hang out in a closed container in the fridge for four days.
02 -
Pour your dressing over the couscous in a big bowl. Mix around so it's all soaked in, then gently mix in your roasted chickpeas and sweet potato. Add more salt or pepper if you think it needs it.
03 -
Throw olive oil, either lemon juice or vinegar, chopped garlic, honey or your sweetener, parsley, and a pinch of salt and pepper into a jar or bowl. Whisk it up or pop a lid on and shake.
04 -
Boil your broth or water with a bit of olive oil in a saucepan. Dump in the couscous, cover it, and take it off the heat. Let it hang out for 5 minutes. Fluff with a fork when time’s up. Cover to keep it hot.
05 -
Oven goes to 425°F. Toss the sweet potato and chickpeas on your pan. Roast them about 25 minutes, flipping them once, so the potatoes are soft inside.
06 -
On a big sheet pan, spread out your sweet potato chunks and chickpeas. Drizzle oil over everything. Shake your mixed spices over the top, then toss so it's all coated.
07 -
In a little bowl, dump your ginger, cayenne, salt, cinnamon, paprika, and cumin together. Stir 'til blended.
# Notes:
01 -
Need it gluten-free? Just use one cup of quinoa instead. Cook it the same way the bag says and swap it for the couscous.
02 -
When everything's mixed, taste and add salt if you want. Water and broth can change how salty things turn out.
03 -
Feeds 6-8 as a lighter side, or 4 if you want it as the main part of your meal.