31 October 21: Couscous Bowl

This was delicious! Inspired from a bowl in this month's Vegetarian Times Photos by Elle

This was delicious! Inspired from a bowl in this month’s Vegetarian Times
Photos by Elle

October Twenty One

 Couscous Bowl

The September issue of Vegetarian Times featured a section on one bowl meals. And being  a lover of both sweet potatoes and avocados this was one I HAD to try! It can be ready in less than 30 minutes so its a great Meatless Monday suggestion. I did make a few small alternations. The original recipe did not use couscous, it called for quinoa. For those of you new to the world of vegetarianism, quinoa is a small round seed from the goosefoot family.

Quinoa plants Photo from Wikipedia

Quinoa plants
Photo from Wikipedia


While quinoa is tasty enough, I have found that it requires a great deal of rinsing prior to cooking as it has a very earthy flavor–Lauren says if not properly rinsed, it tastes like dirt…I must admit that I agree. Couscous, on the other hand, requires no rinsing, and has a lovely light texture and taste, so I substituted. The Chimichurri sauce was fabulous…with an adjustment.


  • 2 large sweet potatoes, washed, diced with the skins on
  • 2 tablespoon grape seed oil
  • 1 cup tri-color couscous, Rice Select
  • 1 cup water
  • 2 ripe avocados, sliced lengthwise
  • 1/3 cup grape seed oil
  • 3 cups parsley, fresh or 1.5 cups dried
  • 3 tablespoons, plus 1 teaspoon lemon juice
  • 3 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste


Preheat oven to 425. On a rimmed baking sheet, Pampered Chef makes a great one, combine 2 tablespoons grape seed oil,  diced sweet potatoes, and salt and pepper. Bake for 20 to 25 minutes or until potatoes are fork tender, stirring after 12 minutes.

While the yams are roasting, bring a cup of water to boil in a medium sauce pan on the stove. Once boiling, stir in the cup of couscous, cover, and remove from heat. Allow to stand for 5 minutes. When all the liquid has been absorbed, fluff with a fork, set aside.

In a food processor, pulse the parsley, garlic, lemon juice, paprika, red pepper flakes, and drizzle in the grape seed oil until combined. Season with salt and pepper. I like a bit more garlic so I add a teaspoon once I am done processing it.


In each bowl put a serving of couscous,  avocado slices,  sweet potatoes,  and garnish with Chimichurri sauce. What was great about this dish was you could devise different flavor combinations as you ate: all the flavors at once, just the Chimichurri sauce and couscous, sweet potatoes and couscous, sweet potatoes and avocado…it was an adventure in bowl!

Bon Appetite,


Copyright ElleVeg 2013