Sweet Potato & Spinach Couscous

When Dean and I visited our daughters in Melbourne for Christmas, I was blown away by the couscous salad my daughter made.  It was delicious.  But this isn’t her recipe.

I had never made couscous ‘anything’ before and was looking for a different way of enjoying some sweet potato and leafy greens.  Inspired by the dish my daughter made, I just started adding a few ingredients and hoped for the best.  I’m pleased to say, Dean really enjoyed what I put on the table, so much so, making couscous ‘something’ has become a regular go-to meal.

In the past three months, we’ve enjoyed couscous as a main meal – with lots of vegetables as well as some protein added – and we’ve also enjoyed a simple (cold) couscous salad.

Here’s how we enjoyed it last night as a side dish.

Sweet Potato & Spinach Couscous

ingredients

½ cup of couscous
2 medium-sized golden sweet potatoes
½ medium-sized red onion thinly sliced
2 tablespoons almond slivers
2 large handfuls of baby spinach roughly chopped
salt and pepper
¼ cup of olive oil
sweet paprika
garlic powder
splash of chilli oil

method

step 1:  Peel and dice the sweet potato and place into a large bowl.  Pour over the olive oil, and sprinkle with the sweet paprika, garlic powder, salt and paper.  Toss to ensure all the potato pieces are covered.  Place on a baking tray and bake in a moderate oven until well done.  This should take approx 45 – 60 minutes depending on the size of the pieces.  When cooked, drain on a piece of absorbent paper towel if necessary, but don’t allow the potato to cool.

While the potato is cooking, prepare everything else.  I usually start at step 2 when the potato is almost done.

step 2:  Prepare the couscous as per the packet instructions.  Leave the couscous in the saucepan and set aside.

step 3:  Toast the almonds in the splash of chilli oil and add a little salt and pepper to taste.  Don’t allow them to burn.

step 4:  Add the almonds and the onions to the saucepan containing the couscous and stir well to combine.  (I find this also helps to really break the couscous apart.)

step 5:  Tip the couscous mixture into a large bowl and add the spinach and stir through.

step 6:  Finally add the (hot) sweet potato and again stir through.  The heat of the potato will wilt the spinach a little, but only slightly.  Serve immediately.

helpful hints

• As a side dish, this makes enough for four people to enjoy.
• I often add some crumbled feta – it gives the dish a little ‘zing’.
• Try adding some diced chicken and extra veggies enjoy as a main.
• You don’t have to add the slivered almonds.  I often use toasted sunflower seeds.
• Try adding any mixture of vegetables you like – tomatoes, cucumber, celery, green beans, chickpeas.
• Use pumpkin instead of sweet potatoes.
• I buy the cheapest couscous 🙂
• Instructions for preparing couscous can vary, but I find equal proportions of couscous to liquid works a treat – ½ cup couscous to ½ cup water.
  • Instead of water, try using chicken or vegetable stock to add extra flavour.

As usual, you can download a printable version here, or by visiting my Recipes page where all recipes are listed in alphabetical order.