Roasted Sweet Potato and Lime Couscous

This recipe began as a “borrowing’ from the 30-Minute Vegetarian by Rose Elliot.  I have adjusted spice, substituted leeks for the onions, increased the amount of olive oil, lengthened the roasting time for the sweet potatoes to increase carmelization, and changed the ratio of broth to couscous because I found it too dry in the original version.  The taste is unique and lovely, as the lime and the sweetness of the sweet potato combine very cordially.  This pairs well with poultry or fish, and a medium to dry white wine.

Roasted Sweet Potato and Lime Couscous

4 medium sweet potatoes, peeled and cut into 1″ cubes

3 Tblsp olive oil

2 1/4 plus 2 Tblsp vegetable broth or stock

1 1/2 c. couscous

juice of one whole lime

zest of one whole lime, finely grated

4-6 Tblsp leeks, finely chopped (or onion, if you prefer)

2 Tblsp cilantro, finely chopped

1/8 tsp cayenne pepper

salt and pepper to taste.

Preheat oven to 425. Toss sweet potato cubes in 2 Tblsp of the olive oil (reserve 1 Tblsp).  Spread them in a single layer on a cookie sheet.  Bake for 30 minutes.

While sweet potatoes are baking, bring vegetable broth to a boil.  Add couscous and remaining 1 Tblsp oil.  Stir, cover, remove from heat, and let set for 10-15 minutes.

In a very large bowl, gently toss baked sweet potatoes with lime juice, zest, chopped leeks, cilantro, cayenne, salt, and pepper.

Fluff up couscous with a fork and gently fold into sweet potato mixture.  Serve immediately.  About 6 servings.