Sweet Potato and Fig Couscous with Arugula
A vibrant couscous dish featuring roasted sweet potatoes, sweet figs, and peppery arugula, balanced with warm spices and a touch of feta.
Ingredients
- 1 cup couscous
- 2 cups vegetable broth or water
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried figs, chopped
- 2 cups fresh arugula
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup crumbled feta cheese (optional)
- Chopped walnuts for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Sweet Potatoes: Toss the diced sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg. Spread them on a baking sheet in a single layer.
- Roast: Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they're tender and slightly caramelized, stirring halfway through.
- Cook Couscous: In a medium saucepan, bring vegetable broth or water to a boil. Stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork once done.
- Combine Ingredients: In a large bowl, combine the roasted sweet potatoes, cooked couscous, chopped figs, and fresh arugula. Toss gently to combine.
- Serve: If desired, top with crumbled feta cheese and chopped walnuts for added texture. Serve warm or at room temperature.
Cook’s tips
- Ensure sweet potatoes are cut into uniform cubes for even roasting.
- Use a large baking sheet so the sweet potatoes are in a single layer, promoting caramelization.
- Toast the walnuts in a dry skillet for a few minutes to enhance their nutty flavor.
- Add the arugula just before serving to keep it crisp and vibrant.
Substitutions
- Use butternut squash instead of sweet potatoes.
- Swap dried figs for dried apricots or dates.
- Substitute quinoa for couscous for a gluten-free version.
- Replace feta with goat cheese or omit for a dairy-free option.
- Use baby spinach in place of arugula.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to rehydrate the couscous. Serve warm or at room temperature.
Frequently asked questions
Can I make this dish vegan?
Yes, simply omit the feta cheese or use a dairy-free alternative like vegan feta or nutritional yeast.
Can I use pre-cooked sweet potatoes?
While you can, roasting fresh sweet potatoes gives the best flavor and texture. If using pre-cooked, just warm them through before combining.
What can I add for extra protein?
Add a can of drained chickpeas or some grilled chicken for a more substantial meal.
Can I make this ahead of time?
Yes, you can prepare the components ahead and combine them just before serving. The arugula is best added fresh to avoid wilting.
