Sweet potatoes are packed with beta-carotene, cinnamon is rich in antioxidants, walnuts are high in heart-healthy omega-3 fats, and parsley is a very good source of vitamin K, which plays a key role in clotting blood.
Tip: Whole wheat couscous has more fibre than regular; raisins are high in sugar, so don’t toss in extra.
Wine pairing: Riesling, an off-dry white, pairs well with sweet potato.
Toast walnuts in a large, non-stick pot (without oil) over medium heat, 5 minutes (toasting intensifies their flavour). Transfer to a small bowl. Heat oil in same pot over medium-high heat.
Add onion and cinnamon stick pieces. Stir for 2 minutes, then add sweet potatoes. Pour in broth and bring to a boil. Cover, reduce heat and simmer until sweet potatoes are almost tender, 8 to 10 minutes.
Return to boil, add beans and cook until tender-crisp, 5 minutes. Stir in couscous and raisins, cover, remove from heat and let stand 5 minutes. Fluff with a fork, empty into a serving bowl, and sprinkle with walnuts, parsley and feta.
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Ingredients
- 250 g fresh or frozen green beans, cut into bite-size lengths 2 large sweet potatoes (about 1 kg), peeled and cubed 1 3-in (8-cm) cinnamon stick, broken in half 1 cup (250 mL) whole-wheat couscous 1/2 cup (125 mL) low-fat feta cheese, crumbled 1/2 cup (125 mL) fresh parsley, finely chopped 1 tsp (5 mL) olive oil 1 medium onion, diced 1/3 cup (75 mL) chopped walnuts 2 cups (500 mL) vegetable or chicken broth, low-sodium 1/3 cup (75 mL) raisins
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Ingredients Purchased Location:
- 296 Bank St, Ottawa, ON K2P, Canada
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