Autumn Couscous Recipe

Ingredients for Autumn Couscous

• 1.5 lbs sweet potatoes, peeled and diced into ½-inch cubes
• Olive Oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Red Bell Peppers
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can chickpeas, drained and rinsed
• Crushed Red Pepper Flakes
• Salt And Pepper
• 1 cup water
• Salt and pepper to taste
• 1 cup couscous

How to Make Autumn Couscous

1. Preheat oven to 400°F (200°C).
2. Peel and dice 1.5 lbs sweet potatoes into ½-inch cubes.
3. 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.
4. Spread sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
5. While sweet potatoes roast, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.
6. Add 1 red bell pepper (chopped) and 1 yellow bell pepper (chopped) and cook for 5 minutes, stirring occasionally.
7. 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.
8. Bring to a simmer and cook for 10 minutes, stirring occasionally.
9. Meanwhile, bring 1 cup of water to a boil in a small saucepan with ½ tsp salt.
10. Stir in 1 cup couscous, cover, remove from heat, and let stand for 5 minutes.
11. Fluff couscous with a fork.
12. Add the roasted sweet potatoes to the skillet with the tomato mixture. Stir to combine.
13. Spoon the sweet potato and chickpea mixture over the couscous and serve. Garnish with fresh herbs, if desired.