Sweet Potato & Couscous Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the sweet potatoes into bite-sized cubes.
• STEP 3.Toss the sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the sweet potatoes are roasting, prepare the couscous according to the package instructions.
• STEP 6.Once the couscous is cooked, fluff it with a fork and let it cool slightly.
• STEP 7.In a large bowl, combine the roasted sweet potatoes, cooked couscous, chopped fresh herbs, and any additional desired toppings.
• STEP 8.In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 9.Pour the dressing over the salad and toss gently to combine.
• STEP 10.Serve the Sweet Potato & Couscous Salad immediately, or refrigerate for later use.

Cooking Tips

• Make sure to dice the sweet potatoes into evenly sized cubes to ensure even cooking.
• Feel free to customize the salad by adding other vegetables or protein, such as roasted chickpeas or grilled chicken.
• For added flavor, toast the couscous in a dry skillet before cooking it according to the package instructions.

Storage and Serving

• This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
• If refrigerating, wait to dress the salad until just before serving to prevent it from becoming soggy.
• To serve, garnish with additional fresh herbs and a squeeze of lemon juice, if desired.