DIY





Couscous Salad Recipe With Lime-Roasted Sweet Potato

Try adding sharp goat cheese or hummus to this Couscous Salad Recipe.

| September 24, 2013

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.

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