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RECIPE
12 INGREDIENTS5 STEPS20MIN

Healthy Couscous Salad

4.5
2 Ratings

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Kitchen Mason

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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.
20MIN
Total Time

Kitchen Mason

Hi I’m Emma & I want to help you create great food with CRAZY easy to follow step by step picture recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Couscous
1 1/4 cups
Water , boiled
to taste
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
or chopped Romaine Lettuce
1/2
Lemon , juiced
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
219
FAT
2.6 g
PROTEIN
7.1 g
CARBS
42.0 g

Cooking Instructions

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Step 1
In a large glass bowl, add in the Couscous (150 gram), a generous helping of Salt and Pepper (to taste) and about 1 tablespoon of the oil from the sundried tomatoes jar. Pour in the Water (300 milliliter) and stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
Step 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.
Step 3
If adding Eggplant (1), heat a griddle pan over a medium to high heat. Brush both sides of each slice with Olive Oil (to taste) and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
Step 4
Remove the cling film from couscous and fluff up with a fork. Now all your ingredients are ready, add the Sun-Dried Tomatoes in Olive Oil (4), Cherry Tomato (8) and cooked sweet potato in with the couscous. Season with a little more Salt and Pepper (to taste) if it needs it. Squeeze over Lemon (1/2) and add a good glug of Olive Oil (to taste) and stir to combine everything.
Step 5
Divide between serving plates. Top with aubergine and Arugula (1 handful).

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Nutrition Per Serving
Calories
219
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.6 mg
0%
Carbohydrates
42.0 g
15%
Fiber
5.2 g
19%
Sugars
4.9 g
--
Protein
7.1 g
14%
Sodium
66.8 mg
3%
Vitamin D
--
--
Calcium
65.0 mg
5%
Iron
1.5 mg
8%
Potassium
290.8 mg
6%
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