Couscous Sweet Potato Chickpeas (Printable Version)
# What You'll Need:
→ Spice mix
01 -
2 teaspoons cumin
02 -
2 teaspoons paprika
03 -
1 teaspoon cinnamon
04 -
1 teaspoon salt
05 -
1/4 teaspoon cayenne
06 -
1/4 teaspoon ground ginger
→ For roasting
07 -
1 19 oz can chickpeas, rinsed well and drained
08 -
1 lb sweet potato, peel and dice into half-inch pieces
09 -
2 tablespoons olive oil
→ For the couscous
10 -
1 1/4 cups veggie broth (or use water)
11 -
1 teaspoon olive oil
12 -
1 cup couscous, uncooked
→ For the dressing
13 -
1/4 cup olive oil
14 -
3 tablespoons lemon juice (or swap for 1 tbsp white wine vinegar)
15 -
1 clove garlic, finely chopped
16 -
1 teaspoon honey, or agave for plant-based, or brown sugar
17 -
1/2 teaspoon dried parsley or a generous spoon of fresh chopped
18 -
Add black pepper and salt, however much you want
→ Optional garnish
19 -
Chopped parsley (fresh is best)
20 -
Lemon wedges
# How to Make It:
01 -
Add a sprinkle of parsley and a few slices of lemon right on top if you're into that. Enjoy it now. Pop any leftovers in the fridge for up to 4 days in a closed container.
02 -
Dump the dressing on your couscous in a big bowl. Give it a good mix so everything soaks in, then gently add those roasted sweet potatoes and chickpeas. Try a bite and toss in more salt or pepper if you think it could use more.
03 -
Toss olive oil, lemon juice or go with vinegar, your garlic bits, honey or whatever sweet thing you like, parsley, and some salt and pepper into a bowl or jar. Whisk it, or just shake it all up if your jar has a lid.
04 -
Get your water or broth and a splash of olive oil boiling in a pot. Pour in your couscous, put a lid on, and move it off the burner. Let it hang out for about five minutes. When your timer's up, fluff it super well with a fork. Leave covered so it stays warm.
05 -
Crank your oven to 425°F. Spread the sweet potatoes and chickpeas out on your pan. Roast for about 25 minutes, flip them once in the middle, and pull them out when the sweet potatoes are soft in the middle.
06 -
On a big baking sheet, scatter out the diced sweet potato and the chickpeas. Drizzle on the oil. Shake over all your spice mix, stir things around until it’s all nicely coated.
07 -
Grab a small bowl, pour in your cumin, paprika, cinnamon, salt, cayenne, and ginger. Mix until it all looks blended together.
# Additional Tips:
01 -
Need a gluten-free option? One cup of quinoa works great. Just cook it how your bag says and sub in for couscous.
02 -
Once you mix everything up, taste it and toss in more salt if you’re into it. How salty it gets depends on the water or broth.
03 -
This feeds 6-8 as a side, or about 4 people if you’re making it the main event.