Enhanced with curry powder and studded with sweet potatoes and raisins, this couscous is comforting and elegant at once. A great side dish with chicken or fish, this recipe can easily convert to a vegetarian main dish with the addition of chickpeas and roasted vegetables.
Serves 4 to 6.
- 1 large sweet potato, peeled and chopped into 1/2-inch dice
- 2 tablespoons, plus 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon curry powder
- 1 1/2 cups water
- 1 cup whole wheat or regular couscous
- 3/4 cup raisins
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Preheat the oven to 450° F. Arrange the sweet potato cubes in a single layer in a lightly oiled baking dish or rimmed cookie sheet. Drizzle with 1 tablespoon olive oil and toss to coat.
Roast the sweet potatoes in the preheated oven for 10 to 15 minutes, until the bottoms begin to turn brown. Turn sweet potato cubes and roast for 10 to 15 minutes more, or until the potatoes are tender and evenly caramelized. Remove from the oven and set aside.
In a small or medium saucepan, warm the 1 teaspoon of olive oil. Add the curry powder and saute for 30 seconds. Add the water and bring to a boil.
Stir in the couscous, cover the saucepan, and remove from the heat. Allow the couscous to stand, covered for 5 minutes.
Fluff the couscous with a fork and transfer to a large serving bowl. Whisk together the 2 tablespoons of olive oil and the lemon juice, and pour over the couscous.
Add the sweet potatoes and raisins, and toss gently to combine. Serve warm or chilled.