Looking for a vibrant and nutritious dish that will tantalize your taste buds? Dive into the world of Middle Eastern cuisine with our Couscous Vegan Salad with Sweet Potato! This delightful recipe not only packs a punch of flavor but also offers a beautiful presentation that will impress your family and friends. With its colorful ingredients and zesty dressing, this salad is perfect for any occasion—whether you're hosting a dinner party or just want a healthy meal prep option. Ready to discover how to whip up this delicious dish in just 35 minutes? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup couscous
- 1 large sweet potato, cubed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of couscous, 1 large sweet potato, 1 red bell pepper, 1 cup of cherry tomatoes, olive oil, lemon juice, salt, pepper, and fresh parsley for garnish.
- Preheat your oven to 400°F (200°C). While the oven is heating, peel the sweet potato and cut it into small cubes, roughly 1-inch in size for even cooking.
- Place the cubed sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste. Toss to coat the sweet potato evenly.
- Roast the sweet potato in the preheated oven for about 20 minutes, or until tender and slightly caramelized. Stir halfway through to ensure even cooking.
- While the sweet potato is roasting, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil. Once boiling, remove from heat and stir in the couscous.
- Cover the saucepan and let the couscous sit for about 5 minutes, or until the water is absorbed. After 5 minutes, fluff the couscous with a fork and set aside to cool.
- In a large mixing bowl, combine the diced red bell pepper and halved cherry tomatoes. Once the sweet potato is done roasting, allow it to cool slightly before adding it to the bowl.
- Add the fluffed couscous to the mixing bowl with the vegetables. In a small bowl, whisk together the remaining olive oil (3 tablespoons), lemon juice, and a pinch of salt and pepper to create a dressing.
- Pour the dressing over the couscous and vegetable mixture. Gently toss everything together until well combined, ensuring the dressing evenly coats all ingredients.
- Once mixed, taste the salad and adjust seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.
- Transfer the couscous salad to a serving dish or individual bowls. Garnish with fresh parsley for a pop of color and added flavor.
- Serve the Couscous Vegan Salad with Sweet Potato warm or at room temperature. Enjoy your delicious and healthy Middle Eastern-inspired dish!
Tips
- Ingredient Prep: Make sure to chop your sweet potatoes and bell pepper uniformly for even cooking and a pleasing texture in your salad.
- Roasting Sweet Potatoes: Keep an eye on your sweet potatoes while they roast. If you prefer a caramelized flavor, let them roast a bit longer, but be careful not to burn them!
- Couscous Cooking: Use vegetable broth instead of water to cook your couscous for an extra layer of flavor.
- Dress It Up: Feel free to experiment with the dressing by adding spices like cumin or paprika for an added kick.
- Serving Suggestions: This salad can be served warm, but it tastes even better after a few hours in the fridge, allowing the flavors to meld together beautifully.
- Garnish Galore: Don’t skimp on the fresh parsley! It not only adds a pop of color but also enhances the overall flavor of the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
