4
SERVINGS
Ingredients
- 1 lb sweet potatoes (about 4), scrubbed and medium diced
- 2 tbsp olive oil
- 2 1/4 cups vegetable stock
- 1 1/2 cups couscous
- 1 lime, zested and juiced
- 1/2 red onion, small diced
- 1 tbsp fresh cilantro, roughly chopped
- Salt and pepper to taste
Directions
- Preheat the oven to 425 Fahrenheit.
- Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them onto a baking sheet, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown.
- Meanwhile, in a small pot, bring the vegetable stock to a boil, then add the couscous and remaining 1 tablespoon of olive oil. Cover, remove from heat, and allow to rest for 10-15 minutes.
- Remove the sweet potatoes from the oven, transfer them to a medium bowl, and toss with the lime zest and juice, chopped onion, and cilantro. Season with salt and pepper.
- Gently toss the couscous in with the sweet potato mixture, being careful to keep the sweet potatoes whole. Serve warm.
Read more from Rose Elliot’s 30-Minute Vegetarian:
Egyptian Rice Recipe With Green Lentils and Caramelized Onions
Vietnamese Spring Roll Recipe With Balsamic Reduction
This excerpt has been reprinted with permission from Rose Elliot’s 30-Minute Vegetarian © 2013 by Rose Elliot, Sterling Publishing Co., Inc.
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