Sweet Potato Couscous Sunshine Bowls - Desert Trek Trebbiano ‘23 Wine Pairing
Brighten your day with our 2023 Desert Trek Trebbiano, perfectly paired with Sweet Potato Couscous Sunshine Bowls. This crisp, refreshing wine carries subtle citrus and floral notes that complement the earthy sweetness of roasted sweet potatoes and the light, vibrant flavors of couscous. Ideal for a light lunch or a healthy dinner, this pairing is a harmonious balance of fresh, zesty flavors and smooth, elegant wine.
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:
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.
Roast potatoes until soft, golden, and fragrant, about 20 minutes.
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.
In a medium bowl, whisk mint, lemon juice, and remaining 3 Tbsp. oil and 1/2 tsp. salt. Add beans and toss to combine.
Divide couscous mixture among bowls. Top with potatoes, bean mixture, and pistachios.
