Winter Couscous Bowl

This delicious winter couscous is easy to make at home and great to keep in the fridge for when you are ready to cozy up with it in a cold winter evening.

Healthy eating in winter can sometimes be harder than it sounds. Whilst it’s easy to nibble on salads and fruit during summer, the cold weather and early nights of winter often leave us craving comfort food dishes loaded with fat and calories.

This winter couscous bowl is one of my favorite healthy winter comfort food dishes. It’s packed full of enough fiber to keep you feeling satisfied after you’ve cleared your plate. But instead of being loaded with cream or cheese – like so many comfort food dishes are – this dish is topped with good-for-you sautéed spinach and sweet caramelized onion. The curry powder adds a warming, fiery kick and not only do the pomegranate seeds make the dish look beautiful, but they also add bursts of sweet, fruity flavor to keep things interesting.

This recipe makes two lunch or dinner-sized servings, but you can easily halve the ingredients to make just one bowl or increase them to make as many portions as you want. This dish re-heats wonderfully, making it the perfect meal to prepare in advance and then warm up when you’re ready to eat.

To prepare this winter couscous bowl in advance, follow the recipe as it is below and assemble each dish. Leave the food to cool down to room temperature then cover with tin foil or plastic wrap. You can then store the dish in the fridge for up to three days or in the freezer for up to six months. When you’re ready to eat, remove the covering and cook the dish in the microwave until piping hot.


1 small sweet potato
2 teaspoons curry powder
¼ cup dry couscous
1 small onion
2 cloves garlic
1 teaspoon olive oil
2 large handfuls fresh spinach
Pinch of salt and pepper
½ cup vegetable stock
Pomegranate seeds

1. Scrub the sweet potato clean and dice it up into bite-size chunks.

2. Place the potato chunks into a saucepan, cover with water and place over a high heat. Boil the potato chunks for about 15 minutes, until soft. Drain and set to one side.

3. In a small saucepan, stir together the vegetable stock and curry powder. Bring the pan to a boil then pour onto the couscous. Leave for 5 minutes until the couscous has soaked up all the stock.

4. Meanwhile, peel the onion and garlic cloves. Then finely chop the onion and mince the garlic.

5. Drizzle the olive oil into a medium-sized pan and fry the onions over a high heat for 5 minutes, until they begin to soften.

6. Stir in the minced garlic and cook for another 5 minutes, until the onions begin to turn brown and the garlic is fragrant.

7. Turn the heat down to medium-low, add in the spinach and leave to wilt for 3 minutes. Taste and season with salt and pepper.

8. To assemble, stir the sweet potato chunks and couscous together then divide the mixture evenly between two bowls.

9. Top with the onion-garlic-spinach mixture and sprinkle over some pomegranate seeds.


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