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This Couscous Salad is both comforting and refreshing.
Photo By Myles New
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“Rose Elliot’s 30-Minute Vegetarian” gives you more than 140 vegetable recipes that are quick and easy.
Cover Courtesy Sterling Publishing
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SERVINGS
The following Warm Lime-Roasted Sweet Potato and Couscous Salad comes from Rose Elliot’s 30-Minute Vegetarian. This vegan salad 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 is lovely on its own, or you could add some sharp goat cheese or hummus to round out the meal.
Ingredients
- 1 lb sweet potatoes (about 4), scrubbed and medium diced
- 2 tbsp olive oil
- 2 1/4 cups vegetable stock
- 1 1/2 cups couscous
- 1 lime, zested and juiced
- 1/2 red onion, small diced
- 1 tbsp fresh cilantro, roughly chopped
- Salt and pepper to taste
Directions
- Preheat the oven to 425 Fahrenheit.
- Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them onto a baking sheet, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown.
- Meanwhile, in a small pot, bring the vegetable stock to a boil, then add the couscous and remaining 1 tablespoon of olive oil. Cover, remove from heat, and allow to rest for 10-15 minutes.
- Remove the sweet potatoes from the oven, transfer them to a medium bowl, and toss with the lime zest and juice, chopped onion, and cilantro. Season with salt and pepper.
- Gently toss the couscous in with the sweet potato mixture, being careful to keep the sweet potatoes whole. Serve warm.
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.
