Sweet Potatoes & Couscous with Carrot Ginger Dressing
Healthy and delicious cooking featuring Out of the Weeds Carrot Ginger Dressing by Heather Sell.
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Make couscous according to package instructions.
  2. Cube 2 large sweet potatoes. I peeled my potatoes, but you can leave the skin on if you’d prefer. In a small saucepan, add sweet potatoes and cover with water, just covering the potatoes. Bring to a boil. Reduce heat, simmering for about 15 minutes, until tender. Drain.
  3. In a skillet, melt butter on low-medium heat. Once melted, add green onion, stirring occasionally. Sautee onions for 2-3 minutes. Stir in brown sugar, ground black pepper, salt, cinnamon, Out of the Weeds Carrot Ginger Dressing and almond milk, stirring until heated through. Remove from heat. Gently add sweet potatoes and couscous to mixture. Serve immediately.

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