Couscous with spicy roasted sweet potatoes and chickpeas

For the roasted chickpeas & sweet potatoes:

• 2 cups cooked chickpeas or 1 19-oz can chickpeas, drained & rinsed

• 1 lb sweet potato, cut into 1/2-inch cubes (about 1 large sweet potato), or any other root veggie

• 2 tablespoons olive oil

• 2 teaspoons cumin

• 2 teaspoons curry powder

• 1 teaspoon paprika

• 1/4 teaspoon cinnamon

• 1/4 teaspoon cayenne

• 1/4 teaspoon ground ginger

• 1 teaspoon salt

For the couscous:

• 1 1/4 cup vegetable broth or water

• 1 teaspoon butter or olive oil

• 1 cup uncooked couscous

For the dressing:

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• 1 clove garlic, minced

• 1 teaspoon honey

Other additions:

• 1 small red onion or 2 scallions, finely diced

• 1/2 cup grated carrots

• 1/4 to 1/2 cup chopped fresh herbs (I like a combo of cilantro, parsley, and mint)

• 1/3 cup coarsely chopped roasted almonds

• 1/3 cup golden raisins

• Salt and ground black pepper, to taste

Preheat the oven to 425.

Spread the diced sweet potato and chickpeas onto a large sheet pan, or two separate smaller sheet pans. Drizzle with the olive oil, then sprinkle with the spices. Toss the sweet potato and chickpeas until everything is well coated and spread into a single layer. Roast the sweet potato and chickpeas for about 25 minutes, stirring occasionally, until the sweet potatoes are tender and the chickpeas are golden brown and crisp. 

Meanwhile, make the couscous. In a medium saucepan, bring the broth or water and a teaspoon of butter or olive oil to a boil. Stir in the couscous, cover tightly and remove from heat. Let the couscous steam for 5 minutes, then fluff with a fork. 

In a large bowl, combine the couscous, olive oil, lemon juice, and honey and stir until the couscous is well coated. Stir in the roasted sweet potato and chickpeas. Add in the red onion, grated carrot, fresh herbs, nuts, and raisins. Season to taste with additional salt, pepper, and lemon juice. Garnish with more fresh herbs and serve.

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