Sweet Potato Couscous Sunshine Bowls - Desert Trek Trebbiano ‘23 Wine Pairing

Brighten up your summer with our Sweet Potato Sunshine Bowl! This delightful dish, inspired by Moroccan flavors, features zesty citrus couscous that perfectly complements the sweet potatoes. Pair it with our 2023 Desert Trek for a light and refreshing meal.

Serving Size: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 1 lb. sweet potatoes, unpeeled, scrubbed, coarsely chopped

• 1 1/2 tsp.  ras el hanout

• 5 Tbsp. extra-virgin olive oil, divided 

• 2 1/2 tsp. kosher salt, divided

• 2 cups couscous

• 1/3 cup finely chopped dried apricots

• 1/3 cup sliced Medjool dates 

• 1 tsp. finely grated orange zest 

• 2 cups water 

• 2 Tbsp. chopped fresh mint 

• 2 Tbsp. fresh lemon juice

• 1 (15-oz.) can cannellini beans, drained, rinsed

• 1/4 cup chopped roasted pistachios

Instructions:

1. Arrange a rack in center of oven; preheat to 400°. In a large bowl, toss potatoes, ras el hanout, 2 Tbsp. oil, and 1 tsp. salt. Spread in an even layer on a parchment-lined baking sheet.

2. Roast potatoes until soft, golden, and fragrant, about 20 minutes.

3. Meanwhile, in a large heatproof bowl, combine couscous, apricots, dates, orange zest, and 1 tsp. salt. In a small pot, bring water to a boil. Pour boiling water over, making sure ingredients are submerged. Cover with a lid, plastic wrap, or foil. Let sit until couscous absorbs water and doubles in size, 3 to 5 minutes. Fluff with a fork.

4. In a medium bowl, whisk mint, lemon juice, and remaining 3 Tbsp. oil and 1/2 tsp. salt. Add beans and toss to combine.

5. Divide couscous mixture among bowls. Top with potatoes, bean mixture, and pistachios.