Caribbean Couscous Recipe

Name: Caribbean Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped pecans; 2 tablespoons oil; 1 (4 ounce) can mushrooms, drained and liquid reserved; 1 large sweet potato, peeled and grated; 1 1/2 cups vegetable stock; 1 orange, zested and juiced; 2 green onions, sliced; 1/4 jalapeno pepper, seeded and chopped; 1/2 teaspoon poultry seasoning; 1/2 teaspoon ground cumin; 1 pinch ground allspice; 3/4 cup couscous; 1/3 cup chopped dried mixed fruit; 1/4 cup shredded coconut; 1 tablespoon chopped fresh cilantro

Servings: persons

1/2 cup chopped pecans
2 tablespoons oil
1 (4 ounce) can mushrooms, drained and liquid reserved
1 large sweet potato, peeled and grated
1 1/2 cups vegetable stock
1 orange, zested and juiced
2 green onions, sliced
1/4 jalapeno pepper, seeded and chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 pinch ground allspice
3/4 cup couscous
1/3 cup chopped dried mixed fruit
1/4 cup shredded coconut
1 tablespoon chopped fresh cilantro

1
Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
2
Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
3
Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
4
Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup chopped pecans, 2 tablespoons oil, 1 (4 ounce) can mushrooms, drained and liquid reserved, 1 large sweet potato, peeled and grated, and more.

Yes, Caribbean Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions