This is a recipe I created for Calgary Co-op
This colourful, beautiful salad makes a great addition to any meal – if you want to add something a little different to your holiday dinner, try this delicious couscous salad that I absolutely love!
Prep time: 30 minutes
Cook Time: 25 minutes
Serves 4-6
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(Gluten-free optional)
Ingredients
Roasted yam and lemon:
- 1 small yam, peeled and diced into 1 cm thick cubes
- 2 tbsp olive oil
- ¼ tsp paprika
- ¼ tsp sea salt
- ⅛ tsp ground pepper
- ½ lemon – cut into thin slices
Couscous:
- 1 cup instant couscous*
- 1 cup boiled water
- ½ tsp sea salt
Salad:
- ½ cup cherry tomatoes, cut into halves
- 1 bell pepper, thinly sliced
- 5 radishes, sliced
- ⅓ cup chopped parsley
- 2 green onions, finely sliced
- ½ cup cooked chickpeas
- ⅓ cup raisins
Dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp dried oregano
- 1 tsp sea salt
- ¼ tsp ground pepper
Garnish:
- ¼ cup sun dried black olives, pitted
- 2 tbsp parsley
*For a gluten free option, use cooked quinoa instead of couscous
Instructions
Roasted yam and lemon:
Preheat the oven to 400°F.
On a baking sheet lined with parchment paper, place diced yam.
Drizzle with olive oil and add spices.
Next to the yam, place lemon slices.
Bake yam and lemon at 400°F for 25 minutes.
Couscous:
Place 1 cup instant couscous in a bowl.
Add 1 cup boiled water and ½ tsp salt.
Mix well.
Cover and set aside for 5 minutes.
Fluff with a fork.
Dressing:
Place all dressing ingredients in a jar and mix well together.
Salad:
Place cooked couscous in a large bowl and add roasted yam, sliced veggies, herbs, chickpeas, raisins, and the dressing.
Mix well.
Taste and adjust seasoning if needed.
Garnish with olives, roasted lemon slices, and 2 tbsp of parsley.
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