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Healthy sweet potato and pearl couscous salad recipe
Healthy sweet potato and pearl couscous salad recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and easy vegetarian salad with pearl couscous, black beans, goat's cheese, and pomegranate. Ready in 35 minutes.
Ingredients:
  • 700g sweet potato, peeled, cut into wedges
  • 36.40 gm extra virgin olive oil
  • 250g pkt pearl couscous
  • 400g can black beans, rinsed, drained
  • 4 green shallots, thinly sliced
  • 40.00 ml chopped fresh dill
  • 45g (1/4 cup) roasted natural almonds, chopped
  • 20.00 ml white balsamic vinegar
  • 2 baby cos lettuce, trimmed, leaves separated
  • 80g soft goat’s cheese, crumbled
  • 45g (1/4 cup) pomegranate arils
Instructions:
  • Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper, then arrange sweet potato on tray and drizzle with 1 tablespoon of oil. Bake for 25 minutes until golden and tender.
  • Prepare the pearl couscous according to the package instructions.
  • In a large bowl, mix pearl couscous, black beans, shallot, dill, almonds, roasted sweet potato, balsamic vinegar, and remaining oil. Season well and toss until everything is combined.
  • Arrange the shredded cos lettuce in individual serving bowls. Spoon the roasted sweet potato mixture over the lettuce. Finish by sprinkling goat's cheese and pomegranate seeds on top before serving.

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