I know, I know. I’m becoming a broken record talking about how much I love the sweet/savory combination of fall flavors. I promise, this is it, I’m done pairing root vegetables and winter squashes with cranberries. At least for rest of the year. Damn, it’s gonna be tough.
So here it is, the last one. Please savor it: Sweet Potato & Cranberry Couscous. I actually made this twice, once with butternut squash which is what’s in the photos, and once with sweet potatoes. I preferred the texture of the sweet potatoes with the nutty couscous but it’s delicious either way and makes for a great side dish. Serve it with chicken or fish, and wild salmon works especially well (yup, that’s what I ate with it).
Sweet Potato & Dried Cranberry Couscous
1 small-medium sweet potato, peeled and cubed
Extra virgin oil oil
2 tablespoons dried cranberries
1 shallot, sliced thin
1/4 leek, white part only, sliced thin
1 tablespoon dry sherry
1 cup dry couscous (regular or whole wheat, any size)
1 tablespoon minced fresh sage
Heat the oven to 350F. Toss the cubed sweet potatoes with a 1/2 teaspoon olive oil and a pinch of salt. Spread out into a baking dish and roast in the oven until fork-tender, about 18 to 20 minutes.
While the sweet potatoes are cooking, place the dried cranberries in a small bowl and cover with warm water to reconstitute. Let sit for 15 minutes then drain and set aside.
Pour 2 teaspoons olive oil in a pot set over medium-high heat. Add the shallots and leeks and cook, stirring often, until lightly caramelized. Pour in the sherry and cook until it reduces by half, then add 1 cup water and 1/2 teaspoon olive oil. Bring the water to a boil and stir in the couscous. Cover and remove the pot from the heat. Let it sit for five minutes, then fluff the couscous with a fork and stir in the roasted sweet potato, cranberries, and sage. Season to taste.