This is one of those easy throw-together dishes that aren’t just meatless, but full of contrasting flavors. Since I often make Indian, Jerk and Greek, I usually have some coconut milk couscous left over in the deep freeze, along with roasted sweet potatoes and I almost always have fresh jalapenos and salsa on hand. Throw it all together and you have a fantastic meal that heats up in a couple of minutes. To be perfectly honest, any college student eating this will be eating better than my roommate and I did back in the day. So, here it is.
2½ c diced sweet potatoes
1 tbs oil
Salt and pepper to taste
(Note: if you don’t have sweet potatoes, but have leftover sweet potato fries, heat in microwave and dice up)
13.5 oz coconut milk (1 can)
¾ c couscous
½ c frozen sweet peas
1 lg jalapeño, sliced thin
1 tbs green onions, minced
1 c red salsa (if you want to make your own, I have a great recipe here.)
¼ c green serrano sauce (or make your own here)
Preheat oven to 375°
Toss uncooked potatoes in oil, salt and pepper on a lined sheet pan. Slide into the oven and bake for roughly 30 minutes or until tender. Remember, if you only have leftover sweet potato fries, simply heat and dice. You can throw these on your couscous once it’s ready.
While the potatoes are cooking, pour the coconut milk into a medium sauce pot. Bring to a boil over medium high heat. As soon as it starts to boil, remove from heat, add couscous. Mix in the peas and cover. Allow to sit for 10-15 minutes. Once the couscous is ready, fluff with a fork and spoon some into a bowl. Top with the jalapeños and sweet potatoes. Add some green onions and finish off with the two sauces. If you need a little protein thrown in, add tofu or a fried egg. Voila!