I’m not one to make a huge fuss out of today. I much prefer to show people how much I love them the other 364 days of the year. Call me a bit of a cynic, but I don’t need someone else to tell me how and when to show that love.
I actually made The Hubster promise not to do anything big for Valentine’s Day when we first started dating. He didn’t listen.
I’m also not one to put up a holiday-specific post or recipe. Sorry, no sugary sweet treats today.
I prefer my sweets in the form of sweet potatoes and sweet dried cranberries. And when I saw the original recipe over at Weelicious, I knew it was my kind of meal.
I mean, how can you go wrong with sweet potatoes, cranberries, pine nuts and mint?
The Israeli couscous is just kind of a bonus. A fun bonus, mind you. But not the main attraction.
Whatever you choose to do today, hope it’s filled with love. ❤
15 minPrep Time
30 minCook Time
45 minTotal Time
- 2 tbs olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 yam or sweet potato, peeled and cubed
- 1 cup Israeli couscous
- 1 1/2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup pine nuts
- 2 tbsp fresh mint, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- Heat oil in a large skillet over medium-high heat.
- Add onions and saute for 3-5 minutes, or until translucent.
- Add garlic and yams. Saute for another 3-5 minutes.
- Add Israeli couscous and stir to coat with oil.
- Add in broth and dried cranberries and bring to a boil.
- Reduce heat to medium-low and simmer for 12-15 minutes, or until potatoes are tender and all liquid is absorbed.
- Remove from heat and stir in pine nuts, mint, salt and pepper.
Nightshade free, dairy free, corn free, soy free, and egg free.