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Sunchoke & Beet Couscous

Sunchoke & Beet Couscous

A creamy sunchoke/potato puree with beautiful pink veggies. 


  • 1 small Yukon gold potatoes
  • 4 small sunchokes
  • 1 pat butter
  • 1/2 cup dry couscous
  • 1 small chiogga beet
  • 2 tbsp pickled onions
  • 2 tbsp pepper
  • 2 bunches watercress
  • 1 tsp white vinegar


  1. Put a pot of water on medium heat. 

  2. Wash and peel the small potato and sunchokes. Set aside one and a half sunchokes. Fork the potato and 2 and a half sunchokes. 

  3. When the water starts to boil add the the potato and sunchokes and cover. 

  4. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper. 

  5. Using a mandolin thinly slice the sunchokes and beets. 

  6. Add the sunchokes to the baking sheet. Spray with olive oil spray and season with salt and pepper. 

  7. Bake the sunchokes in the oven for 8 minutes before flipping the sunchokes and cooking for another 8 minutes. 

  8. Check on the boiling potatoes and sunchokes, if they are soft, drain the water. Cut the potatoes and sunchokes into chunks and add to a blender. Blend on high. Add a pat of butter, salt and pepper until the mixture is creamy. Do not blend to long or the mixture will become gummy. 

  9. Cook the couscous according to the package. 

  10. When the potato/sunchoke puree, couscous, and sunchoke chips are done, assemble the dish. 

  11. Spread the potato/sunchoke puree on the plate. Place the couscous on top. 

  12. Add the beets, pickled onions, and feta to the couscous. 

  13. Dress the watercress with vinegar and add to the plate. 

  14. Enjoy!