Jewelled Couscous with Maple-Spiced Sweet Potato
Ingredients
- 2 medium sweet potatoes, cubed
- 1 large shallot, thinly sliced
- 4 tbsp olive oil (2 for sweet potatoes, 2 for salad)
- 1 tsp maple syrup or honey
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cinnamon
- ½ tsp salt
- 200g couscous
- 1 tsp Dijon mustard
- 80g Just Live a Little Pomegranate & Almond Topper
- Zest and juice of 1 orange
- 3 tbsp fresh coriander, chopped
- 2 tbsp fresh mint, chopped
- Houmous, to serve
This vibrant salad combines smoky, sweet roasted vegetables with fresh herbs and zesty orange dressing. The maple-spiced sweet potatoes add warmth while the pomegranate provides bursts of tartness - perfect warm or at room temperature.
Prep time:
15 minutes
Cooking time:
30 minutes
Serves:
2
Method
- Preheat oven to 200°C/180°C fan. Toss sweet potato cubes and sliced shallot with olive oil, maple syrup, smoked paprika, cumin, cinnamon, and kosher salt. Roast for 25-30 minutes until tender and caramelised.
- Meanwhile, prepare couscous according to packet instructions with salted boiling water. Once cooked, fluff with a fork and allow to cool slightly.
- Whisk together olive oil, Dijon mustard, orange zest and juice in a large bowl.
- Add the warm couscous to the dressing and toss well.
- Gently fold in the roasted sweet potato and shallot mixture.
- Add fresh coriander and mint, mixing carefully to avoid breaking up the sweet potato.
- Just before serving, fold through half the Pomegranate & Almond Topper and generously scatter the rest on top - the ruby pomegranate seeds and golden almonds create beautiful jewel-like sparkles against the golden roasted vegetables.
- Serve with dollops of creamy houmous alongside.
Recipe by
just live a little nutritionist
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