Couscous Salad Recipe With Lime-Roasted Sweet Potato

Try adding sharp goat cheese or hummus to this Couscous Salad Recipe.
By Rose Elliot
September 24, 2013
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This Couscous Salad is both comforting and refreshing.
Photo By Myles New
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Perfect for the busy home cook, Rose Elliot's 30-Minute Vegetarian (Sterling Publishing, 2013), offers quick meals from Britain's reigning queen of vegetarian cuisine. Featuring 140 vegetarian recipes that take only an hour or less to prepare, this beautifully photographed book presents classic meals such as Macaroni and Cheese and Bean Burgers, along with an array of updated and modern dishes. Elliot's helpful tips, time-tested advice, and fail-safe recipes have delighted fans for 40 years, and this collection will, too. The following Couscous Salad Recipe comes from the section, “Snacks & Light Meals.”

This is both comforting and refreshing; dense, candy-like sweet potato sharpened with lime, the crunch of red onion, and the fresh green cilantro, against the background of silky couscous. It’s lovely on its own, or you could add some sharp goat cheese or hummus to complete the meal.

Warm Lime-Roasted Sweet Potato and Couscous Salad

Serves 4, Vegan

Ingredients:

1 lb 6 oz sweet potatoes (about 4 medium-sized), scrubbed and cutinto 3/4-inch chunks
2 tbsp olive oil
2 1/4 cups (18 fl oz) vegetable stock
1 1/2 cups (9 oz) couscous
Finely grated zest and juice of 1 lime
4 tbsp finely chopped red onion
1 tbsp roughly chopped fresh cilantro
Salt and black pepper

Instructions:

1. Preheat the oven to 425 Fahrenheit.

2. Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them into a roasting pan, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown.

3. Meanwhile, bring the vegetable stock to a boil, then add the couscous and the remaining tablespoon of olive oil. Cover and set aside, off the heat, for 10–15 minutes.

4. Take the sweet potatoes out of the oven and toss with the lime zest and juice, chopped onion, and cilantro. Season with salt and pepper.

5. Stir the couscous with a fork, add a little salt, then carefully mix with the sweet potatoes and cilantro, and serve.

Read more from Rose Elliot’s 30-Minute Vegetarian:

Egyptian Rice Recipe With Green Lentils and Caramelized Onions
Vietnamese Spring Roll Recipe With Balsamic Reduction


This excerpt has been reprinted with permission from Rose Elliot’s 30-Minute Vegetarian © 2013 by Rose Elliot, Sterling Publishing Co., Inc.








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