Spiced Couscous with Roasted Sweet Potatoes and Chickpeas
This Spiced Couscous with Roasted Sweet Potatoes and Chickpeas is a warm, comforting dish filled with bold Mediterranean and Middle Eastern flavors. Fluffy couscous is paired with roasted sweet potatoes, crispy chickpeas, aromatic spices, and fresh herbs, making this a perfect meal for lunch, dinner, or meal prep. It’s naturally vegetarian and can be made vegan while being packed with fiber, protein, and nutrients.
⏳ Time Breakdown
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
️ Ingredients
For roasted sweetpotatoes and Chickpeas:
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Couscous:
1 cup couscous (regular or whole wheat)
1¼ cups vegetable broth or water
1 tablespoon olive oil
½ teaspoon salt
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional, for heat)
½ teaspoon salt
¼ teaspoon black pepper
For Garnish:
¼ cup chopped fresh parsley
¼ cup chopped fresh mint (optional)
¼ cup toasted almonds or pine nuts
¼ cup crumbled feta (omit for vegan)
¼ cup pomegranate seeds or dried cranberries (optional, for sweetness)
Step-by-Step Instructions
Step 1: Roast the Sweet Potatoes & Chickpeas
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss diced sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, cinnamon, garlic powder, salt, and black pepper.
3. Spread evenly on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
Step 2: Prepare the Couscous
1. In a saucepan, bring vegetable broth (or water) and salt to a boil.
2. Remove from heat, stir in couscous and olive oil (or butter), then cover and let sit for 5 minutes.
3. Fluff with a fork and set aside.
Step3:Make the Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, cumin, cayenne pepper, salt, and black pepper.
2. Taste and adjust seasoning if needed.
Step 4: Assemble the Dish
1. In a large bowl, combine couscous, roasted sweet potatoes, and chickpeas.
2. Pour over the dressing and toss gently to coat.
3. Add chopped parsley, mint, toasted almonds, and crumbled feta (if using).
4. Sprinkle with pomegranate seeds or dried cranberries for a touch of sweetness (optional).
Step 5: Serve & Enjoy
Serve warm or at room temperature as a main dish or a side.
Store leftovers in the fridge for up to 3 days.
Notes & Tips
Can I make this ahead of time?
A:Yes! This dish tastes even better as the flavors meld. Store in the fridge and bring to room temperature before serving.
What if I don’t have couscous?
A:You can substitute quinoa, bulgur, or orzo for a different texture.
How can I make this vegan?
A:Simply omit the feta cheese or use a dairy-free alternative.
What proteins can I add?
A:Grilled chicken, shrimp, tofu, or tempeh pair well.
How do I store leftovers?
A:Keep in an airtight container in the fridge for up to 3 days.
Reheat gently or enjoy cold.
Nutritional Information
Calories: 360
Protein: 10g
Carbs: 50g
Fat: 15g
Fiber: 7g
Sugar: 8g
This Spiced Couscous with Roasted Sweet Potatoes and Chickpeas is a warm, hearty, and flavor-packed dish that’s perfect for meal prep, a light lunch, or a nutritious side. The balance of sweet, savory, and spicy flavors makes this a must-try Mediterranean-inspired meal!