Couscous Patchwork Potpourri

Couscous Patchwork Potpourri

The combination of flavors in this zesty side dish blend really well to create a dish that is as tasty as it is beautiful! The vibrant colors are offset in a patchwork display that will make your table pop and leave your guests asking for more!

SERVES 8–10

• 24 oz (680 g) 1-inch (2 1/2-cm) sweet potato cubes (about 5 cups)
• 3 Tbsp oil
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• 16 oz (450 g) fresh French green beans, trimmed
• 1 Tbsp oil
• salt, for sprinkling
• 1 cup pomegranate arils
• 1 tsp lemon zest, for garnish

COUSCOUS

• 1 medium onion, finely diced
• 2 Tbsp oil, divided
• 1 clove garlic, minced
• 2 cups water
• 2 Tbsp chicken soup mix
• 1 10-oz (280-g) box instant couscous
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• ¹⁄₂ cup chopped fresh parsley
• ¹⁄₄ tsp salt
• ¹⁄₈ tsp black pepper

DRESSING

• ¹⁄₃ cup olive oil
• 4 cloves garlic, minced
• 5 Tbsp fresh lemon juice
• ¹⁄₂ tsp lemon zest
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• 1 Tbsp Dijon mustard
• ¹⁄₂ tsp brown sugar
• 1¹⁄₂ Tbsp chopped fresh parsley

Preheat oven to 425°F (220°C). Place cubed sweet potato on a large baking sheet and toss with oil and spices. Roast for 35–40 minutes on until edges are browning. Remove from oven and set aside.

While potatoes are roasting, prepare the couscous: In a medium saucepan, sautי the diced onion in 1 Tbsp oil for 10–12 minutes or until slightly golden. Add the minced garlic and cook an additional 2–3 minutes, stirring occasionally. Add the water and soup mix and bring to a boil. Stir in couscous, cover pot with lid, and turn off the flame. Let couscous stand covered for 5 minutes to absorb the water. Fluff with a fork and add the remaining 1 Tbsp oil, lemon juice and zest, parsley, and spices. Set aside.

To steam the green beans, place a steamer basket in a large saucepan filled with 1–2 inches of water. Add the green beans to the basket and bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5–7 minutes, depending on how tender or crisp you like them. Discard the water and toss green beans with 1 Tbsp of oil. Sprinkle with some salt for seasoning. Combine dressing ingredients, whisking well until emulsified.