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Winter Couscous Bowl

Winter Couscous Bowl

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 356 kcal
Author Foodtastic Mom


  • 1/4 cup pine nuts
  • 1 cup whole wheat couscous
  • 2 cups water divided
  • 2 tbsp grapeseed or olive oil divided
  • 1 tbsp honey
  • 1 tsp salt divided
  • 1/4 tsp cinnamon
  • 2 cups sweet potatoes peeled and cut into small cubes
  • 12 oz kale I purchased the pre-washed and cut kind in a 16 oz. salad bag
  • 1 fresh pomegranate seeds only
  • feta cheese optional


  1. Heat oven to 400 degrees F. Toss the peeled and diced sweet potatoes with 1 T. oil, honey and cinnamon. Spread evenly on a rimmed baking sheet and roast for 30-35 minutes, or until fork-tender. Stir at least once during cooking time. Remove from oven.

  2. Meanwhile in a saucepan over medium heat, toast the pine nuts until golden and fragrant. Make sure to check them frequently, so they don’t burn. 

  3. After the pine nuts have toasted, remove them to a glass bowl. To same saucepan, add 1 cup water, 1 T. oil and 1/2 t. salt. Bring to a boil, add 1 c. of couscous. Remove from heat, stir well, cover tightly with lid and let sit for 5 minutes. Fluff with fork and cover until ready to use.

  4. While couscous is cooking, heat a large stock pot over medium-high heat. Add 1 cup water, kale and 1/2 t. salt. Cover pot and steam for 5 minutes. Uncover pot, stir well and cook for 5 more minutes, or until kale is nice and tender. It will shrink greatly! Remove from heat and drain the water off the kale. Stir the couscous, sweet potatoes and pine nuts directly in the stock pot with the cooked kale.

  5. Divide the mixture evenly among four bowls. Serve each bowl topped with pomegranate seeds and crumbled feta cheese.