A Community Recipe by Thedailyraw
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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.
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Comments
Top voted
Msjckson27
Jul 12, 2010
I made this last night it was great and very easy to make. It tasted even better today. I took the leftovers to work.
kallibell
Jan 23, 2011
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!
happytimes
Jun 03, 2010
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!
All
kallibell
Jan 23, 2011
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!
Msjckson27
Jul 12, 2010
I made this last night it was great and very easy to make. It tasted even better today. I took the leftovers to work.
happytimes
Jun 03, 2010
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!
thedailyraw
Sep 27, 2009
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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