Ingredients for Autumn Couscous
- 1.5 lbs sweet potatoes
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 red bell pepper (chopped)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas
- ½ tsp crushed red pepper flakes
- Salt and pepper to taste
- 1 cup water
- ½ tsp salt
- 1 cup couscous
- 1 yellow bell pepper (chopped)
- ½ cup tomato juice
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How to Make Autumn Couscous
- Preheat oven to 400°F (200°C).
- Peel and dice 1.5 lbs sweet potatoes into ½-inch cubes.
- In a large bowl, toss sweet potatoes with 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp ground cumin, ½ tsp ground cinnamon, salt, and pepper.
- Spread sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While sweet potatoes roast, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.
- Add 1 red bell pepper (chopped) and 1 yellow bell pepper (chopped) and cook for 5 minutes, stirring occasionally.
- Add 1 (28 ounce) can crushed tomatoes, ½ cup tomato juice, 1 (15 ounce) can chickpeas (drained and rinsed), ½ tsp crushed red pepper flakes (or to taste), salt, and pepper.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Meanwhile, bring 1 cup of water to a boil in a small saucepan with ½ tsp salt.
- Stir in 1 cup couscous, cover, remove from heat, and let stand for 5 minutes.
- Fluff couscous with a fork.
- Add the roasted sweet potatoes to the skillet with the tomato mixture. Stir to combine.
- Spoon the sweet potato and chickpea mixture over the couscous and serve. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
28g
Fat
4g
Carbs
26g
