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Clean recipe · delish.com

Sweet Potato Couscous Sunshine Bowls

Fluffy orange scented couscous, white beans in lemon-mint vinaigrette, and roasted spiced sweet potatoes combine to create this sunshine-inspired bowls.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
45 min
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Ingredients

  1. 1 lb. sweet potatoes, unpeeled, scrubbed, coarsely chopped
  2. 1 1/2 tsp. ras el hanout
  3. 5 tbsp. extra-virgin olive oil, divided
  4. 2 1/2 tsp. kosher salt, divided
  5. 2 c. couscous
  6. 1/3 c. finely chopped dried apricots
  7. 1/3 c. sliced Medjool dates
  8. 1 tsp. finely grated orange zest
  9. 2 c. water
  10. 2 tbsp. chopped fresh mint
  11. 2 tbsp. fresh lemon juice
  12. 1 (15-oz.) can cannellini beans, drained, rinsed
  13. 1/4 c. chopped roasted pistachios

Instructions

  1. 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.
  2. Roast potatoes until soft, golden, and fragrant, about 20 minutes.
  3. 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.
  4. In a medium bowl, whisk mint, lemon juice, and remaining 3 Tbsp. oil and 1/2 tsp. salt. Add beans and toss to combine.
  5. Divide couscous mixture among bowls. Top with potatoes, bean mixture, and pistachios.