Recipe: Curried Sweet Potato Couscous

13 Nov

Curried Sweet Potato Couscous

Time: Preparation and cook is about 50 minutes



  • 1/4 cup sliced onion
  • 2 cloves minced garlic
  • 1 to 2 tablespoons olive oil
  • 2 medium sweet potatoes, cooked and diced
  • 1 to 1 1/2 teaspoons curry powder
  • 1/4 cup each of raisins and walnuts
  • 1 cup reduced-sodium vegetable broth
  • 2/3 cup couscous
  • 1 cup thinly sliced kale
  • Salt and pepper to taste


  1. Saute onion and garlic in olive oil in large saucepan until tender, two to three minutes.
  2. Add sweet potatoes and cook until lightly browned, about five minutes.
  3. Stir in curry powder, raisins, walnuts and broth; heat to boiling.
  4. Add couscous and kale, stirring with a fork; remove from heat and let stand, covered, until couscous is tender and broth is hbsorbed, about five minutes.
  5. Season to taste with salt and pepper.

Courtesy of 1,001 Low-Fat Vegetarian Recipes (fourth edition)


I’ve been trying to make more vegetarian dishes lately. I still eat meat, but I’m always looking for other options for dinner. I actually called my grandmother about this one because I rarely cook with kale and Gram is my go-to guide for all things culinary. It wasn’t a recipe she’d heard of before, but she did offer tips on how to cook the sweet potatoes (just a few minutes in the microwave so as not to overcook) and how to rinse and slice the kale (look, I’m not a chef!). This dish was surprisingly sweet and savory. The flavors melded together very well. Plus, you can never go wrong with sweet potatoes. I really enjoyed it and highly recommend it.

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