Israeli Couscous with Yams

isreali couscous with yams

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.

isreali couscous with yams

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.

isreali couscous

Whatever you choose to do today, hope it’s filled with love. ❀

Yields 4-6

Israeli Couscous with Yams

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 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


  1. Heat oil in a large skillet over medium-high heat.
  2. Add onions and saute for 3-5 minutes, or until translucent.
  3. Add garlic and yams. Saute for another 3-5 minutes.
  4. Add Israeli couscous and stir to coat with oil.
  5. Add in broth and dried cranberries and bring to a boil.
  6. Reduce heat to medium-low and simmer for 12-15 minutes, or until potatoes are tender and all liquid is absorbed.
  7. Remove from heat and stir in pine nuts, mint, salt and pepper.
  8. Serve!

Allergen Information

Nightshade free, dairy free, corn free, soy free, and egg free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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