Reprinted with permission from Rose Elliot’s 30-Minute Vegetarian © 2012 by Rose Elliot, Sterling Publishing Co., Inc. Photography by Myles New.
35 minutes prep time Serves 4
1 lb 6 oz sweet potatoes (about 4 medium-sized), scrubbed and cut into 3/4-inch chunks
2 Tbsp olive oil, divided
21/4 c low-sodium vegetable stock
11/2 c couscous
Finely grated zest and juice of 1 lime
4 Tbsp finely chopped red onion
1 Tbsp roughly chopped fresh cilantro
Salt and black pepper
1. Preheat oven to 425°.
2. Toss sweet potato chunks in 1 tablespoon of the oil, put them into a roasting pan, and bake for 25 minutes, turning after 10 to 15 minutes, until they are tender and golden brown.
3. Meanwhile, bring stock to a boil. Add couscous and remaining tablespoon of oil. Cover and set aside, off heat, for 10 to 15 minutes.
4. Take sweet potatoes out of oven and toss with lime zest and juice, chopped onion, and cilantro. Season with salt and pepper.
5. Stir couscous with a fork, add a little salt, and then carefully mix with sweet potatoes and cilantro. Serve.