This flavorful Sweet Potato and Kale Couscous is a healthy way to get more vegetables and cut your carb intake!
I hate to say it, but I’m making an effort to lose a little weight. As it turns out, cooking, eating, and sitting around writing about food all week doesn’t do great things for my figure. The trouble is, I love to eat and despise dieting. I’m a bit torn right now between wanting to enjoy my food and wine and not wanting to be so plump. Since I don’t want to feel like I’m depriving myself of good food, I need to come up with delicious, satisfying recipes that are sneakily better for me. Take this couscous recipe for example. The other night we were enjoying buffalo steaks for the first time ever, which were G-O-O-D and very lean too (read more about that on my Irish Whiskey Marinade post)! Normally, when we have steaks, I like to pair them with a big ole mountain of rice or potatoes or couscous. Don’t worry. There are some roasted vegetables or a salad there too, but only because I’m a (reasonably) responsible adult. I wasn’t prepared to cut the carbs entirely on this particular occasion, but I thought if I mixed my pasta or grain of choice with the vegetables, I could use less and not even notice. It worked! I still had a big mountain of couscous, except the mountain was made up of more vegetables than actual couscous. It also helped that this easy side dish tastes really great. Next time I will use butternut squash instead of sweet potatoes to reduce the calorie count even more. This would also be great with quinoa, but you’ll need to cook it on its own instead of cooking it with the kale as written (or else the kale will be way overdone). Mix it up with different vegetables, and you’ve got yourself a healthy, versatile side dish recipe!