Moroccan Sweet Potato with Couscous
Elevate your weeknight dinners with this vibrant Moroccan Sweet Potato with Couscous recipe, a hearty and wholesome dish bursting with bold flavors and aromatic spices. Roasted sweet potatoes, seasoned with cumin, cinnamon, and paprika, take center stage in this recipe, complemented by fluffy couscous infused with vegetable broth. A flavorful medley of sautéed red onion, garlic, chickpeas, and sweet raisins simmered in diced tomatoes brings a delightful mix of savory and subtly sweet notes. Finished with a pop of fresh parsley and a tangy drizzle of lemon juice, this dish is a perfect blend of Moroccan-inspired tastes and textures. Ready in just 50 minutes and ideal for meal prep or a cozy family dinner, this vegan-friendly recipe is as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 medium red onion
- 3 large garlic cloves
- 14 ounces diced tomatoes
- 15 ounces chickpeas
- 0.25 cup raisins
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the sweet potatoes. Sprinkle with cumin, cinnamon, paprika, salt, and black pepper. Toss to evenly coat.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25 minutes, flipping halfway through, until tender and golden brown.
While the sweet potatoes are roasting, prepare the couscous. Bring the vegetable broth to a boil in a medium saucepan. Remove from the heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
Dice the red onion and mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the red onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced tomatoes (with their juices), chickpeas (drained and rinsed), and raisins. Simmer for 8-10 minutes to allow the flavors to meld.
Once the sweet potatoes are finished roasting, gently fold them into the vegetable mixture in the skillet.
Stir in the cooked couscous, ensuring everything is well combined. Adjust seasoning with additional salt and pepper if needed.
Garnish the dish with freshly chopped parsley and drizzle with lemon juice before serving.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 83.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3421 mg | 73% | |
*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.
