A Community Recipe by Thedailyraw
Click on photo above to open gallery
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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteSimilar Recipes
Hello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using FacebookCommunity Recipes
Community Forum
-
Travelling to Indonesia, Seeking for Advice!
davidw8963 - 3 days 6 hours ago -
has anyone lost weight on this diet
Kaptaings - 1 week 3 days ago -
mental illness
gabrielaw - 1 week 3 days ago -
What can cure acne permanently?
gabrielaw - 1 week 3 days ago -
What do you take with you on trips?
gabrielaw - 1 week 3 days ago
Comments
Top voted
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!
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.
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!
rawmama
Apr 14, 2010
You could use figs or dates instead, I'd say almost any sticky type of fruit would taste yummy.
rawmama
Apr 14, 2010
Oh Daddy is this good or what?! Even better the 2nd day if you have any left over from the first ;)
Nuttgirl
Feb 05, 2010
Apricots are out of season here. What else can I use as a substitute?
debbietook
Oct 02, 2009
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).
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.
writeeternity
Sep 27, 2009
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.
Morning_theft
Sep 27, 2009
Oh my lordy does that sound good.
coconut dream
Sep 27, 2009
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.
Leave a Comment