Sweet Potato and Pearls


  • 4 cups ¼" cubed sweet potato
  • 2 shallots, diced
  • 4 tablespoons olive oil
  • 1 tablespoon Za’atar (spice mix)
  • 8 oz dry pearled couscous1
  • 1 ½ cups water or vegetable broth

Spice Mix

  • 1 tbsp cumin
  • 1 tbsp ground thyme
  • 1 tbsp sesame seed
  • ½ teaspoon salt
  • 1 tbsp marjoram
  • 1 tbsp crushed red pepper (optional)

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Sweet Potato & Pearls

Matthew 13:45



Preheat oven to 400˚.

Toss the sweet potatoes and shallots with 2 tablespoons olive oil. Roast for 25 minutes until tender and starting to brown.

Remove from oven, sprinkle spice mix and remaining 2 tablespoons olive oil over the sweet potatoes, stir until everything is well combined, and return to the oven for 5 minutes.

Serve sweet potatoes with a healthy scoop or two of couscous.


Note: 1Pearled Couscous Cooking Directions: In saucepan, add 1 tablespoon olive oil and brown couscous about 5 minutes, and then add 1 ½ cups of boiling water or vegetable broth. Bring to a boil. Cover and simmer on lower heat until water is absorbed, approximately 6-12 minutes. Remove from heat, fluff with fork, and serve.

—Auntie Karen

Kitchen Chat

If you don’t have Za’atar, you can use the spice mix in the ingredients section instead. This recipe serves 3 and is a very light meal; a perfect way to break a fast during the year as well—when it is not a feast week, of course.

If you did not make your own broth, be sure that the store-bought variety does not have any added leavening. And be sure to read our article: “Truly Unleavened Bread.” Shalom!