Name: Caramelized Apple & Sweet Potato Couscous with Feta, Pistachios & Cranberry Orange Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cups sweet potato, peeled and diced (300 g); 1 tbsp olive oil (15 ml); 1 tbsp maple syrup (20 g); ½ tsp ground cinnamon (1 g); ¼ tsp salt (1 g); 2 medium apples, cored and diced (300 g); 1 tbsp unsalted butter (14 g); 1 tbsp brown sugar (12 g); ½ tsp ground cinnamon (1 g); 1½ cups couscous (260 g); 1½ cups vegetable broth (360 ml); 1 tbsp olive oil (15 ml); ½ tsp salt (3 g); ⅓ cup dried cranberries (50 g); ¼ cup fresh orange juice (60 ml); 1 tbsp orange zest (6 g); 2 tbsp olive oil (30 ml); 1 tbsp honey (21 g); 1 tbsp apple cider vinegar (15 ml); ½ tsp Dijon mustard (3 g); ¼ tsp salt (1 g); ¼ tsp black pepper (0.5 g); ¾ cup crumbled feta cheese (110 g); ½ cup shelled pistachios, roughly chopped (65 g); ¼ cup fresh parsley, chopped (15 g); 2 tbsp fresh mint, chopped (10 g); 2 tbsp dried cranberries (20 g)

Description

A colourful, comforting couscous combining tender roasted sweet potato, lightly caramelized apples, fluffy couscous, creamy feta, crunchy pistachios, fresh herbs, and a bright cranberry orange dressing. Delicious warm or at room temperature.

Ingredients

For the Sweet Potato:

2 cups sweet potato, peeled and diced (300 g)

1 tbsp olive oil (15 ml)

1 tbsp maple syrup (20 g)

½ tsp ground cinnamon (1 g)

¼ tsp salt (1 g)

For the Caramelized Apples:

2 medium apples, cored and diced (300 g)

1 tbsp unsalted butter (14 g)

1 tbsp brown sugar (12 g)

½ tsp ground cinnamon (1 g)

For the Couscous:

1½ cups couscous (260 g)

1½ cups vegetable broth (360 ml)

1 tbsp olive oil (15 ml)

½ tsp salt (3 g)

For the Cranberry Orange Dressing:

⅓ cup dried cranberries (50 g)

¼ cup fresh orange juice (60 ml)

1 tbsp orange zest (6 g)

2 tbsp olive oil (30 ml)

1 tbsp honey (21 g)

1 tbsp apple cider vinegar (15 ml)

½ tsp Dijon mustard (3 g)

¼ tsp salt (1 g)

¼ tsp black pepper (0.5 g)

For the Toppings:

¾ cup crumbled feta cheese (110 g)

½ cup shelled pistachios, roughly chopped (65 g)

¼ cup fresh parsley, chopped (15 g)

2 tbsp fresh mint, chopped (10 g)

2 tbsp dried cranberries (20 g)

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Instructions

1. Preheat the oven to 400°F (200°C). Place the diced sweet potato on a lined baking sheet and toss with olive oil, maple syrup, cinnamon, and salt until evenly coated.

2. Spread the sweet potato into a single layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelized.

3. While the sweet potato roasts, bring the vegetable broth, olive oil, and salt to a boil in a saucepan.

4. Stir in the couscous, remove the saucepan from the heat, cover, and let stand for 5 minutes. Fluff gently with a fork and allow the couscous to cool slightly.

5. Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, and cinnamon.

6. Cook the apples for 5–7 minutes, stirring occasionally, until tender and lightly golden while still holding their shape.

7. Combine the dried cranberries, orange juice, orange zest, olive oil, honey, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl. Whisk until smooth and well combined.

8. Let the dressing sit for a few minutes so the dried cranberries soften slightly and the flavours come together.

9. Place the warm couscous in a large serving bowl. Add the roasted sweet potato, caramelized apples, chopped parsley, and fresh mint.

10. Pour over the cranberry orange dressing and gently toss until everything is evenly coated.

11. Fold in the crumbled feta and half of the chopped pistachios, taking care not to overmix. Reserve some feta and pistachios for the final topping.

12. Transfer the couscous mixture to a serving platter and finish with the remaining feta, pistachios, and dried cranberries.

13. Serve warm or at room temperature.

Notes

Cut the sweet potato into evenly sized pieces so they roast at the same rate and develop an even golden finish. Do not overcook the apples. Cook them just until tender and lightly golden so they retain their shape when mixed with the couscous. Fluff the couscous gently with a fork after resting to keep the grains light and separate. Let the dressing rest for a few minutes to soften the dried cranberries slightly and blend the orange and cranberry flavours. Reserve some feta, pistachios, and cranberries for the final topping to create a fresh, colourful finish and keep the pistachios crunchy. This couscous can be served warm or at room temperature. Crisp apples that hold their shape when cooked work well. Choose apples with a balance of sweetness and tartness. The couscous, roasted sweet potato, caramelized apples, and dressing can be prepared ahead. For the best texture, add the final feta, pistachios, and dried cranberries closer to serving. Keep the pistachios separate until just before serving to prevent them from absorbing moisture. A mild crumbly cheese can be used in place of feta. A simple citrus vinaigrette can be used instead of the cranberry orange dressing while maintaining a balance of acidity, sweetness, and olive oil.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean