Couscous with Chickpeas and Sweet Potatoes

Couscous with Chickpeas and Sweet Potatoes

Want to do something interesting with that leftover baked sweet potato that’s taking up space in your refrigerator? Try adding it to couscous and chickpeas and throw in some cumin, garlic and jalapeño too. It’s the perfect thing for a cold, wet winter evening.

Look for Israeli couscous, not instant. Israeli couscous, sometimes referred to as “pearled,” is fatter and rounder and makes for a more toothsome dish.

If you check the nutritional information, you’ll notice that one serving of this couscous has 60g of total carb. However, it also has a whopping 12g of dietary fiber. This fits into my eating plan, but your mileage may vary.

Make it Vegetarian: Skip the turkey bacon and use vegetable broth.

Couscous with Chickpeas and Sweet Potatoes

Adapted from Yasmin Fahr via Serious Eats

1/4 pound turkey bacon, cut crosswise into matchsticks
2 tablespoons olive oil
1 medium shallot, thinly sliced
1 jalpeño pepper, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
3 medium garlic cloves, minced
1 pound sweet potatoes, cooked and mashed
6 ounces Israeli (pearled) couscous
3 cups low-sodium chicken or vegetable broth
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
1/4 cup chopped cilantro

Cook turkey bacon in a skillet over medium heat, stirring frequently, until crisp (about 5 minutes). Remove to paper towels and set aside.

Heat olive oil in same skillet over medium heat. Add shallot and jalapeño plus a pinch of salt and pepper. Cook, stirring frequently, for about 3 minutes. Add cumin and garlic and cook, stirring constantly, for about 30 seconds. Stir in the sweet potatoes, then add the couscous and broth. Simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.

Add the chickpeas and turkey bacon to the skillet and warm through. Toss with lemon juice and add more freshly ground pepper, if desired. Let sit for a few minutes, then remove from heat. Garnish with cilantro and serve.

Makes 8 servings
Per serving: 391 calories, 10g fat (2g sat), 13mg cholesterol, 481mg sodium, 60g carb, 12g fiber, 9g sugar, 17g protein

Nutritional Analysis: This couscous is low in Saturated Fat and Cholesterol. It is also a good source of Vitamin A, Dietary Fiber, Folate and Manganese. (Source:


  1. says

    I’m a new fan of your blog and just wanted to stop by and say how wonderful this recipe looks. I always wind up cooking too many potatoes and never thought of adding them into a couscous or risotto dish. Thanks for sharing.

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