Israeli Couscous with Sweet Potato
Elevate your side dish game with this flavorful Israeli Couscous with Sweet Potato recipe, a hearty and vibrant dish that’s as eye-catching as it is delicious. Tender, caramelized roasted sweet potatoes pair beautifully with the nutty, toasted Israeli couscous, all infused with warm, aromatic spices like cumin, cinnamon, and paprika. Finished with a sprinkle of fresh parsley and optional creamy feta cheese, this dish strikes the perfect balance of savory, sweet, and spiced. Not only is it packed with bold flavors, but it’s also simple to prepare in just 45 minutes, making it an ideal choice for busy weeknights or as a showstopping side for your next dinner party. Serve it warm for a comforting bowl, or enjoy it at room temperature as a versatile crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 2 medium Sweet potato
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cinnamon
- 2 cloves Garlic cloves (minced)
- 1.5 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Feta cheese (crumbled) (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1/2-inch cubes.
Place the sweet potato cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of ground cumin. Toss until evenly coated.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping once halfway through, until tender and slightly browned.
While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the Israeli couscous to the saucepan and toast for 2-3 minutes, stirring frequently, until golden and nutty in aroma.
Pour the vegetable broth into the saucepan. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of ground cumin, 1 teaspoon of paprika, and 1/2 teaspoon of cinnamon. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 10-12 minutes, or until the couscous absorbs the broth and becomes tender.
Once both the sweet potatoes and couscous are cooked, combine them in a large serving bowl. Toss gently to mix.
Garnish with fresh parsley and crumbled feta cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 461 mg | 10% | |
*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.
