Summer is coming and it’s always great to have some lighter, healthy meal ideas under your belt. I want a bit more from a salad than a bit of lettuce, tomato & cucumber though… I need some flavour! This gorgeous couscous salad recipe (adapted from Oh My Dish) does that by the bucket load. It’s packed full of goodness & it’s seriously tasty! I particularly love the addition of the sweet potato, it really kicks it up a notch.
Total Time
20min
4.5
2 Ratings
Author: Kitchen Mason
Servings:
4
Ingredients
•
3/4
cup
Couscous
•
1 1/4
cups
Water
, boiled
•
as needed
Olive Oil
•
1
Sweet Potato
, peeled, cubed
•
1
Shallot
, finely chopped
•
1
clove
Garlic
, minced
•
1
Eggplant
, sliced
•
4
Sun-Dried Tomatoes in Olive Oil
, sliced
•
8
Cherry Tomatoes
, halved
•
1
handful
Arugula
or chopped Romaine Lettuce
•
1/2
Lemon
, juiced
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a large glass bowl, add the Couscous (3/4 cup), a generous helping of Salt (to taste) and Ground Black Pepper (to taste), and about 1 tablespoon of the oil from the sundried tomatoes jar. Pour in the Water (1 1/4 cups) stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
2.
Heat a non-stick frying pan over medium heat then add in about 1 tbsp of olive oil. Dump in the Sweet Potato (1) and fry for a few minutes. Then add in the Shallot (1) and Garlic (1 clove) and fry for about 10 to 15 minutes until the potato is golden and cooked. Soft in the middle. Season to taste with salt & pepper.
3.
If adding Eggplant (1), heat a griddle pan over medium to high heat. Brush both sides of each slice with Olive Oil (as needed) and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
4.
Remove the cling film from the couscous and fluff it up with a fork. Now all your ingredients are ready, add the Sun-Dried Tomatoes in Olive Oil (4), Cherry Tomatoes (8), and cooked sweet potato in with the couscous. Season with a little more Salt (to taste) and Ground Black Pepper (to taste) if it needs it. Squeeze over Lemon (1/2) and add a good glug of Olive Oil (as needed) and stir to combine everything.
5.
Divide between serving plates. Top with aubergine and Arugula (1 handful).
Nutrition Per Serving
CALORIES
221
FAT
2.6 g
PROTEIN
7.1 g
CARBS
42.5 g
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