One-Pot Sweet-Potato Couscous
This quick and easy weeknight couscous dish blends green beans and cubed sweet potato with the flavours of raisins, feta cheese and walnuts.
250 g fresh or frozen green beans, cut into bite-size lengths
2 large sweet potatoes (about 1 kg), peeled and cubed
1 3-in (8-cm) cinnamon stick, broken in half
1 cup (250 mL) whole-wheat couscous
1/2 cup (125 mL) low-fat feta cheese, crumbled
1/2 cup (125 mL) fresh parsley, finely chopped
1 tsp (5 mL) olive oil
1 medium onion, diced
1/3 cup (75 mL) chopped walnuts
2 cups (500 mL) vegetable or chicken broth, low-sodium
1/3 cup (75 mL) raisins
Bonus: Sweet potatoes are packed with beta-carotene, cinnamon is rich in antioxidants, walnuts are high in heart-healthy omega-3 fats, and parsley is a very good source of vitamin K, which plays a key role in clotting blood.
Tip: Whole wheat couscous has more fibre than regular; raisins are high in sugar, so don't toss in extra.
Wine pairing: Riesling, an off-dry white, pairs well with sweet potato.
Toast walnuts in a large, non-stick pot (without oil) over medium heat, 5 minutes (toasting intensifies their flavour). Transfer to a small bowl. Heat oil in same pot over medium-high heat. Add onion and cinnamon stick pieces. Stir for 2 minutes, then add sweet potatoes. Pour in broth and bring to a boil. Cover, reduce heat and simmer until sweet potatoes are almost tender, 8 to 10 minutes. Return to boil, add beans and cook until tender-crisp, 5 minutes. Stir in couscous and raisins, cover, remove from heat and let stand 5 minutes. Fluff with a fork, empty into a serving bowl, and sprinkle with walnuts, parsley and feta.
Love couscous? Check out our collection of couscous recipes for more great ideas.
Serves 6. Per serving: 385 calories, 10 g protein, 8 g fat (2 g saturated fat), 70 g carbohydrates, 10 g fibre, 11 mg cholesterol, 288 mg sodium.
As a side dish with broiled chicken, I found it a bit bland and thought the feta was strange. But the next day I had it cold for lunch with the feta on top and it was much better. All the flavors had developed and contributed to the dish, where warm, they hadn't. Best served cold in my opinion!
***I made 2 minor changes - I had no green beans, so substituted asparagus. Also, I only had half a cup of couscous, so I substituted half a cup of instant brown rice.