PEARL COUSCOUS SALAD WITH SWEET POTATO AND AVOCADO
Ek het hierdie slaai vir ons gemaak en dit is regtig iets anders as die gewone slaaie wat ons altyd maak. Probeer hom gerus en pas aan soos julle gesin daarvan hou. Ek het butternut en patats gemeng.
- 2 cups pearl couscous
- 2 medium sweet potatoes, peeled and cubed or butternut or half of each
- 1 avocado, sliced or to taste
- 1 cup feta cheese, cubed
- ½ cup fresh pomegranate
- 2 handfuls fresh rocket
- zest of 1 lemon
- Dressing:
- 60 ml olive oil
- 30 ml lemon juice
- 30 m berry juice
- 1 teaspoon honey
- fresh herbs chives, dill, basil, parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Place the sweet potatoes on the prepared pan and drizzle with a few tablespoons of olive oil and season with salt and pepper.
Place the vegetables in the oven and allow to roast for 30 minutes or until fork tender and caramelized around the edges.
Remove from the oven and set aside to cool down completely.
While the vegetables are roasting, cook the couscous.
Combine the couscous with 3 cups of water and a generous pinch of salt in a saucepan over medium-high heat.
Bring to a simmer then reduce the heat and allow to simmer gently until the grains have absorbed all the liquid and the couscous is chewy yet tender.
Remove from the heat, rinse under cold water. Set aside.
Note:
If preferred fry the couscous with a little olive oil for a few minutes before hand, then add the water and salt and cook till chewy yet tender.
Make the dressing by blending all the ingredients together with an immersion blender or in a food processor. Adjust to taste.
Place the cooked couscous, half of the sweet potato and the lemon zest in a bowl with a lid, add half of the dressing, mix through and place covered in the fridge till just before serving.
To assemble:
Add the couscous mix and rocket to a large bowl.
Add the rest of the sweet potato, sliced avocado and feta cheese.
Top with the pomegranate and pour over the remaining dressing and serve.
Recipe adapted and photo: Rina Kleinhans
