Couscous with Sweet Potatoes and Yellow Squash
Elevate your weeknight dinner with this vibrant recipe for Couscous with Sweet Potatoes and Yellow Squash. Featuring fluffy couscous infused with the warm, earthy spices of cumin, cinnamon, and paprika, this dish is perfectly complemented by tender roasted sweet potatoes and yellow squash caramelized to golden perfection. A hint of fresh parsley and a splash of lemon juice add a refreshing brightness, tying all the flavors together. Ready in just 40 minutes, this versatile dish can be served as a comforting vegetarian main course or a hearty side dish. Packed with wholesome ingredients and bold spices, it's a flavorful and easy way to elevate your mealtime routine!
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Recipe Information
Ingredients
- 1 cup couscous
- 1 large sweet potato
- 1 medium yellow squash
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.25 cups vegetable broth
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into 1/2-inch cubes. Cut the yellow squash into similar-sized pieces.
In a large mixing bowl, toss the sweet potato and yellow squash with 2 tablespoons of olive oil, ground cumin, ground cinnamon, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure the vegetables are evenly coated.
Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, prepare the couscous. Bring 1.25 cups of vegetable broth to a boil in a medium saucepan. Stir in 1/2 teaspoon of salt and 1 tablespoon of olive oil.
Remove the saucepan from heat, add the couscous, and cover with a lid. Let it sit for 5 minutes, then fluff with a fork to separate the grains.
Once the roasted vegetables are done, combine them with the fluffed couscous in a large serving bowl.
Chop the fresh parsley and sprinkle it over the dish. Add the lemon juice and another drizzle of olive oil, if desired. Toss everything gently to blend the flavors.
Taste and adjust seasoning with additional salt or pepper if needed before serving.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3713 mg | 161% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 20.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
