Recipe Directions

1. In a food processor, combine sweet potato, pine nuts, and 1/4 teaspoon sea salt. Pulse until mixture is like tiny grains of couscous. Be careful not to overprocess.

2. Strain the mixture through a nut (sprout) bag to remove excess moisture.

3. Put drained couscous in a bowl and use a fork to fluff it out a bit to form the tiny grains.

4. Add diced apricots and remaining 1/4 teaspoon of sea salt to the bowl of sweet potato couscous.

5. Lightly toss.

Thedailyraw's Thoughts

By thedailyraw

This is a mildly sweet-flavored “couscous.”

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Comments

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This was such a good way to enjoy raw sweet potatoes! I am very pleasantly surprised that there was little, if any, of the starchy texture/tasted that I was expecting. I substituted some dry pecans instead of pine nuts and I added no sea salt at all. (While I was eating, I could imagine that soaked raisins might be a good addition, too.) I did not strain mine at all, either. I just let the moisture stay in and I really think that does a good job with cutting the starchiness because by then end of the meal, when I tried "one last bite", there was no starchiness whatsoever. Great job with this recipe!

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Thank you for posting this recipe. For some reason it did come out a bit starchy..so I put it in the dehydrator to let it soften up a bit..but it has such a great taste!

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I made this last night it was great and very easy to make. It tasted even better today. I took the leftovers to work.

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4 votes
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This was such a good way to enjoy raw sweet potatoes! I am very pleasantly surprised that there was little, if any, of the starchy texture/tasted that I was expecting. I substituted some dry pecans instead of pine nuts and I added no sea salt at all. (While I was eating, I could imagine that soaked raisins might be a good addition, too.) I did not strain mine at all, either. I just let the moisture stay in and I really think that does a good job with cutting the starchiness because by then end of the meal, when I tried "one last bite", there was no starchiness whatsoever. Great job with this recipe!

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I made this last night it was great and very easy to make. It tasted even better today. I took the leftovers to work.

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Thank you for posting this recipe. For some reason it did come out a bit starchy..so I put it in the dehydrator to let it soften up a bit..but it has such a great taste!

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You could use figs or dates instead, I'd say almost any sticky type of fruit would taste yummy.

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Oh Daddy is this good or what?! Even better the 2nd day if you have any left over from the first ;)

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Apricots are out of season here. What else can I use as a substitute?

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Hi

Made your cous cous yesterday and just remembered to give credit where credit is due! This really ticks all the boxes - delicious AND so easy to make! Thank you so much for sharing this with us.

Debbie Took (Reading, UK).

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I think any root vegetable would work pretty well especially jicima. Although jicima is very wet when processed.

I chose sweet potato because of the color. It didn't taste starchy to me. It sort of reminded me of cooked sweet potato without the creaminess. Go with your gut, cinnamon would be a great addition.

To strain through a nut milk bag, I put the mixture in the bag and just squeeze all the juice out of it. I usually do it in the sink, but if you would like to save the sweet potato juice you can strain into a bowl. Just in case someone out there is saying what the heck is a nut milk bag, here is a photo http://www.rawgourmet.com/nut_milk_sprout_bags.html. I hope this helps.

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Hi This is really appealing because of the color. I could see using butternut squash for the same kind of thing. I was just wondering if it tasted starchy. Do you think it needs to be soaked in lemon water or anything? I would be tempted to add cinnamon to this even though it's not raw- I like your advise on straining it with a nut bag. I love appricots! Thanks.

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Oh my lordy does that sound good.

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I love sweet potato a lot so this looks real tasty to me. Mmmm. I will have to make it soon - it's so simple! Awesome. Thanks.

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