Moroccan Vegan Couscous with Sweet Potatoes

Heat olive oil and add finely diced red onions.

Add minced garlic and cook for another minute.

Mix in salt and pepper, paprika, ground coriander, turmeric, celery salt, cumin, ground cinnamon, and cayenne pepper if using. Stir-fry until fragrant, about a minute.

Pour in stock, following a usual ratio of 1:2.

Stir in couscous and chopped parsley to the hot stock.

Switch off the flame, keep covered, and allow to absorb.

Fluff up the couscous and toss with sliced roast sweet potatoes and boiled fava beans.

Note: Sweet potatoes should be peeled, sliced, and roasted at 180°C for 20 minutes in an oven.