Caribbean Couscous recipe

All Recipes Side Dish


½ cup chopped pecans
2 tablespoons oil
1 (4 ounce) can mushrooms, drained and liquid reserved
1 large sweet potato, peeled and grated
1 ½ cups vegetable stock
1 orange, zested and juiced
2 green onions, sliced
¼ jalapeno pepper, seeded and chopped
½ teaspoon poultry seasoning
½ teaspoon ground cumin
1 pinch ground allspice
¾ cup couscous
⅓ cup chopped dried mixed fruit
¼ cup shredded coconut
1 tablespoon chopped fresh cilantro

Nutrition Info

467 calories
carbohydrate: 63.8 g
cholesterol: : -
fat: 21.1 g
fiber: 8.7 g
protein: 9 g
saturatedFat: 5.3 g
servingSize: -
sodium: 365.6 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

An unusual combination of ingredients. It's worth the effort.

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