Couscous Chickpeas Sweet Potato (Print-Friendly Version)
Spiced couscous tossed with roasted sweet potatoes and chickpeas, fresh lemon drizzle to finish.
# Ingredients List:
→ Spice mix
01 -
2 teaspoons cumin
02 -
2 teaspoons paprika
03 -
1 teaspoon cinnamon
04 -
1 teaspoon salt
05 -
1/4 teaspoon cayenne
06 -
1/4 teaspoon ground ginger
→ For roasting
07 -
1 19 oz can chickpeas, drained and rinsed
08 -
1 lb sweet potato, peeled and diced to half-inch pieces
09 -
2 tablespoons olive oil
→ For the couscous
10 -
1 1/4 cups water or veggie broth
11 -
1 teaspoon olive oil
12 -
1 cup dry couscous
→ For the dressing
13 -
1/4 cup olive oil
14 -
3 tablespoons lemon juice or you can swap a tablespoon of white wine vinegar
15 -
1 clove garlic, minced
16 -
1 teaspoon honey, or some agave or brown sugar if you want to keep it plant-based
17 -
1/2 teaspoon dried parsley or go for a tablespoon of fresh
18 -
Salt and cracked black pepper as much as you like
→ Optional garnish
19 -
Chopped parsley
20 -
Wedges of lemon
# Detailed Cooking Steps:
01 -
If you want, throw on some fresh parsley and slices of lemon. Eat it while it's warm. Leftovers will keep in a sealed container in the fridge for up to four days.
02 -
Dump the dressing onto the couscous while it's still hot in a large bowl. Stir to coat, then gently mix in all your roasted sweet potato bites and chickpeas. Taste and add extra salt or pepper if you’d like.
03 -
Grab a small bowl or jar and add your olive oil, fresh lemon juice or vinegar, the diced garlic, sweetener of your choice, parsley, and some salt and pepper. Use a whisk or just shake the jar shut until everything comes together.
04 -
Simmer your broth or water plus the olive oil in a saucepan. Stir in the couscous, put the lid on and move it off the heat. Leave it for 5 minutes. When time’s up, fluff it up with a fork and cover so it stays steamy.
05 -
Heat oven to 425°F. Spread chickpeas and sweet potatoes on a pan and bake about 25 minutes, flipping them partway so the sweet potato turns soft.
06 -
Pile the sweet potato chunks and chickpeas on a big baking sheet. Drizzle with oil. Sprinkle your spice blend all over, then give everything a good toss to coat.
07 -
In a small bowl, toss together cumin, paprika, cinnamon, salt, cayenne, and ground ginger. Mix so it looks even.
# Helpful Hints:
01 -
Want to make it gluten free? Swap the couscous for a cup of quinoa. Follow whatever your package says to cook it, then just use it in the same spot.
02 -
Once it's all tossed together, give it a taste. If it seems bland, toss in more salt. Broth and water can change the flavor a bit.
03 -
This feeds four for a main meal, or up to six or eight if you’re serving it on the side.