1 cup low-sodium broth (chicken or vegetable)
1/2 cup couscous
2 tablespoons olive oil
1 sweet potato, cut into 1/4-inch cubes
3 green onions, white and green parts separated, thinly sliced
salt and pepper
1/4 cup water
1/2 pound green beans, trimmed and cut into 1-inch pieces
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup chopped fresh parsley
Bring the broth to a boil in a medium saucepan. When it boils, stir in the couscous, cover, take the pan off the heat and set aside until the couscous absorbs all the liquid, 10-15 minutes. Meanwhile, prep the other ingredients. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the sweet potato and the white part of the green onions. Season with a sprinkling of salt and pepper. Cook, stirring once or twice, until the sweet potato begins to brown and soften, 4-6 minutes. Stir in the water and green beans and cover. Cook, stirring occasionally, until the sweet potato is tender and the green beans are bright green, 8-10 more minutes. In a large bowl, combine the couscous, sweet potato-green bean mixture, lemon juice, zest and parsley. Toss to combine and add more salt and pepper to taste.
Adapted from www.cookthink.com.