One-Pot Sweet-Potato Couscous


  • 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 (can substitute Quinoa if desired)
  • 1/2 cup (125 mL) low-fat feta cheese, crumbled (can use Goat Cheese feta if desired)
  • 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


  1. Toast walnuts in a large, non-stick pot (without oil) over medium heat, 5 minutes (toasting intensifies their flavour).
  2. Transfer to a small bowl.
  3. Heat oil in same pot over medium-high heat.
  4. Add onion and cinnamon stick pieces. Stir for 2 minutes, then add sweet potatoes.
  5. Pour in broth and bring to a boil.
  6. Cover, reduce heat and simmer until sweet potatoes are almost tender, 8 to 10 minutes.
  7. Return to boil, add beans and cook until tender-crisp, 5 minutes.
  8. Stir in couscous and raisins, cover, remove from heat and let stand 5 minutes.
  9. Fluff with a fork, empty into a serving bowl, and sprinkle with walnuts, parsley and feta.