Sweet Potato Couscous Sunshine Bowls
Recipe: https://recipestripper.com/recipes/0797f79c-76af-4364-b830-33a52e4bff31
Original source: https://www.delish.com/cooking/recipe-ideas/a63541381/sweet-potato-sunshine-bowls-recipe/

Fluffy orange scented couscous, white beans in lemon-mint vinaigrette, and roasted spiced sweet potatoes combine to create this sunshine-inspired bowls.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT45M

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 c. couscous
- 1/3 c. finely chopped dried apricots
- 1/3 c. sliced Medjool dates
- 1 tsp. finely grated orange zest
- 2 c. water
- 2 tbsp. chopped fresh mint
- 2 tbsp. fresh lemon juice
- 1 (15-oz.) can cannellini beans, drained, rinsed
- 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.