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Orange Sweet Potato Couscous

Orange Sweet Potato Couscous

This couscous salad combines sweet with salty and includes an array of bright colors.  Look for whole wheat couscous for a good source of fiber and squeeze your own oranges for a fresh citrus flavor.  This recipe is a crowd-pleaser and pairs well with fish and other Middle Eastern-style entrees.  

Serves: 7 (Serving= 1/2 cup)


  • 1 Tablespoon + 1 teaspoon olive oil, divided
  • 1 medium sweet potato, scrubbed and cubed
  • 1 teaspoon black pepper, divided
  • 1 cup water
  • ½ teaspoon salt
  • 2/3 cup whole wheat couscous
  • 2/3 cup fresh squeezed orange juice (equivalent to juice from 2 oranges)
  • 1/3 cup chopped green onion
  • 1/3 cup dried cranberries


  1. Heat 1 Tablespoon olive oil over medium heat in medium saucepan.  Add cubed sweet potato and sprinkle with ½ teaspoon pepper.  Cook covered for 6 minutes, stirring every 1-2 minutes.
  2. While sweet potatoes are cooking, bring water, salt, and 1 teaspoon olive oil to a boil.  Add couscous, stir quickly, and immediately remove from heat.  Let stand for 4-5 minutes or until all water is absorbed.
  3. Add orange juice, green onion, dried cranberries, sweet potatoes, and ½ teaspoon pepper to couscous.  Mix well and serve while warm.