Sweet Potato Couscous Salad
Servings: 3
Ingredients
- 2 tbsp olive oil (for baking sweet potatoes)
- 1½ cup Vegetable stock
- 1 cup Couscous (uncooked)
- 1 cup Sweet potato (cut in cubes)
- ½ cup canned chickpeas
- ½ large yellow onion
- ½ cup Red Bell peppers
- 2 tbsp olive oil (for frying vegetables)
- 2 cloves Minced Garlic or 1 tsp Garlic granules
- 1 tbsp cumin
- To taste Salt
- To taste Pepper
- 1 tbsp Smoked paprika
- 1 tsp Mixed spice
- 1 tbsp Suya Spice - substitute for 1 tsp Cayenne pepper
- ½ cup cucumber
- ½ cup cherry tomatoes (cut in halves)
- 1 tbsp dried parsley
Instructions
- Bring the vegetable stock to boil, add the couscous and stir a couple of times.
- Season with salt and pepper to taste. Set aside.
- Preheat your oven. In a bowl, add the sweetpotato with mixed spice, salt to taste and olive oil. Mix well, making sure it's evenly coated.
- Spread on an oven tray and let it bake for 20 minutes. Once done, take it out of the oven and set aside to cool.
- Add oliveoil to a pan on medium heat, pour in the minced garlic, chopped onions, chickpeas and bell peppers.Stir continously and season with cumin, smoked paprika, Suya spice/ cayenne pepper (for extra heat), and parsley.
- Turn off the heat and leave uncovered to cool. Stir in the cooked couscous until combined well.
- Then add in the baked sweet potatoes, cucumber and cherry tomatoes.
- Garnish with some freshly chopped parsley and serve immediately.
Notes
- To add some protein, substitute the vegetable stock for chicken stock.
- Then add in diced chicken in step 5, along with the onions and stir fry for 10 minutes until cooked through.