Sweet Potato Couscous Sunshine Bowls
Meanwhile, in a large heatproof bowl, combine couscous, apricots, dates, orange zest, and 1 tsp. salt. In a small pot, bring water to a boil. Pour boiling water over, making sure ingredients are submerged. Cover with a lid, plastic wrap, or foil. Let sit until couscous absorbs water and doubles in size, 3 to 5 minutes. Fluff with a fork.
Ingredients :
- 1 lb. sweet potatoes, unpeeled, scrubbed, coarsely chopped
- 1 1/2 tsp. ras el hanout
- 5 Tbsp. extra-virgin olive oil, divided
- 2 1/2 tsp. kosher salt, divided
- 2 cups couscous
- 1/3 cup finely chopped dried apricots
- 1/3 cup sliced Medjool dates
- 1 tsp. finely grated orange zest
- 2 cups water
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. fresh lemon juice
- 1 can cannellini beans, drained, rinsed
- 1/4 cup chopped roasted pistachios
Directions :
- Arrange a rack in center of oven; preheat to 400°. In a large bowl, toss potatoes, ras el hanout, 2 Tbsp. oil, and 1 tsp. salt. Spread in an even layer on a parchment-lined baking sheet.
- Roast potatoes until soft, golden, and fragrant, about 20 minutes.
- Meanwhile, in a large heatproof bowl, combine couscous, apricots, dates, orange zest, and 1 tsp. salt. In a small pot, bring water to a boil. Pour boiling water over, making sure ingredients are submerged. Cover with a lid, plastic wrap, or foil. Let sit until couscous absorbs water and doubles in size, 3 to 5 minutes. Fluff with a fork.
- In a medium bowl, whisk mint, lemon juice, and remaining 3 Tbsp. oil and 1/2 tsp. salt. Add beans and toss to combine.
- Divide couscous mixture among bowls. Top with potatoes, bean mixture, and pistachios.
