Sweet potato & couscous salad

Cooking Salads Sweet potato & couscous salad

Detailed step-by-step description of how to cook the dish "Sweet potato & couscous salad". Try it by all means

Lables: Low carb Low sodium Low sugar Vegetarian Egg free Fish free Lactose free Milk free Shellfish free
  1. Place couscous into a heatproof bowl. Pour the hot stock over couscous, cover and allow stock to absorb for about 5 minutes. Gently fluff with a fork.
  2. Cook sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain. To toast pine nuts heat a frypan over a medium heat. Add pine nuts and stir until slightly golden. Transfer to a bowl immediately as nuts will continue to cook.
  3. In a jug, whisk together orange juice and olive oil. Season with salt and pepper to taste.
  4. Add cooked sweet potato, shallots, toasted pine nuts and parsley to the couscous. Pour dressing over and gently combine. Serve warm.

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1 cup couscous
1 cup hot Massel chicken style liquid stock
1 sweet potato, peeled, cut into 2cm cubes
2 tbsp pine nuts
2 tbsp orange juice
2 tbsp olive oil
Salt & freshly ground pepper
2 shallots, sliced
2 tbsp fresh parsley, chopped

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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