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Sweet Potato Couscous Salad Recipe

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Sweet Potato and Turkey Couscous Recipe How to Make It
Sweet Potato and Turkey Couscous Recipe How to Make It from www.tasteofhome.com

Description

This sweet potato couscous salad recipe is a delicious and healthy twist on a classic couscous salad. It's perfect for a light lunch or as a side dish for dinner. The combination of sweet potatoes, chickpeas, and couscous creates a filling dish that's packed with protein, fiber, and vitamins. Plus, the addition of fresh herbs and spices gives it a flavorful kick that's sure to impress.

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of couscous
  • 2 cups of vegetable broth
  • 1/2 red onion, chopped
  • 1/2 cup of fresh parsley, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of cumin
  • 1/4 tsp of cinnamon
  • 1/4 cup of olive oil
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Medium pot
  • Measuring cups and spoons
  • Chopping knife
  • Cutting board

Method

  1. In a medium pot, bring the vegetable broth to a boil. Add the couscous and remove from heat. Cover and let sit for 10 minutes.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook until tender, about 10 minutes.
  3. Add the chickpeas, red onion, smoked paprika, cumin, cinnamon, salt, and pepper to the skillet. Cook for an additional 5 minutes.
  4. Fluff the couscous with a fork and add it to the skillet. Mix well.
  5. Remove from heat and let cool for a few minutes.
  6. Add the fresh parsley and mint to the skillet and mix well.
  7. Transfer the salad to a serving dish and serve warm or at room temperature.

Notes

This recipe can easily be made vegan by using vegetable broth instead of chicken broth. You can also add other vegetables to the salad, such as roasted bell peppers or zucchini. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 345
  • Protein: 10g
  • Fat: 11g
  • Carbohydrates: 54g
  • Fiber: 9g

Recipe Tips

To save time, you can use pre-cooked sweet potatoes or canned sweet potatoes. You can also use canned chickpeas instead of dried, but be sure to rinse them well before using. For added flavor, you can toast the couscous in a dry skillet for a few minutes before adding it to the broth. Lastly, if you have leftovers, try reheating the salad in a skillet with a little bit of olive oil to give it a fresh flavor.

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