Roasted Sweet Potato Couscous with Blue Cheese and Sage

Preheat the oven to 425 F. Arrange the sweet potato cubes in a single layer on a baking tray and spray with cooking spray. Sprinkle with salt and nutmeg to taste and shake to coat. Roast the sweet potatoes for 25-35 minutes until cooked through and brown at the edges. How long this takes depends on how large your potato cubes are.

Cook the couscous in a large pot according to package instructions. When done set the pot aside.

While the sweet potatoes are roasting, fry the sage and brown the butter: Heat a skillet to medium heat and add half the butter and the sage leaves to the cold pan, allowing the ingredients to warm slowly together. Swirl the pan to coat the sage in butter and allow them to fry for 5-7 minutes until the sage is dark green. Remove the leaves to a paper towel to drain. They’ll continue to crisp as they cool.

Once the sage is cooked and removed from the pan, add the remaining butter to the pan with the remaining sage butter. Swirl to combine it with the sage butter until foamy, for about 2 minutes. When the butter is completely melted and brown bits form on the bottom of the pan, turn the heat off and set the brown butter aside.

To assemble, toss the cooked couscous, sweet potato cubes, scallion, arugula, blue cheese crumbles, and most of the sage leaves in the couscous pot. Taste, and add salt to your preference.

Serve in bowls topped with extra sage leaves and drizzled with the reserved brown butter.

A note on time: I find that to complete this recipe quickly, it’s best to start the sweet potatoes, then cook the couscous, fry the sage, and prep the rest of the ingredients while the potatoes are roasting. Everything will be done and ready to mix all about the same time, and you won’t be waiting forever for various ingredients to get done!