SWEET POTATO & ALMOND COUSCOUS SALAD

SERVES 4 TO 6 PORTIONS

4 tbsp. olive oil

2 large, sweet potatoes, peeled and cut into 1/2-inch cubes

1 tsp. sea salt, plus more to taste Freshly ground black pepper

2 cups Israeli pearl couscous

2 1/2 cups vegetable broth

Zest and juice of 1 orange

1/4 cup dried cranberries

1/4 cup sliced or slivered almonds, toasted

2 tbsp. fresh thyme leaves

NUTRITIONAL VALUES

Calories: 275kcal
Fat: 14.6g (2g S.Fat)
Carbs: 31g
Protein: 7g
Sugar: 6g
Sodium: 785mg

METHOD

Preheat the oven to 190°C/375°F.

Toss 2 tablespoons of the oil with the potatoes in a large mixing bowl and season with salt and pepper to taste. Roast for 40 to 45 minutes, or until fork-tender, on a large, rimmed baking sheet, turning once or twice with a spatula. Allow to cool.

Meanwhile, in a medium saucepan, combine the 1 tablespoon oil, couscous, 1 teaspoon salt, and broth. Bring to a boil, then reduce to a low heat and cover for 10 minutes, or until the potatoes are tender. Remove from heat and set aside for 5 minutes, covered, or until all liquid has been absorbed. To cool, toss the couscous with the remaining 1 tablespoon oil and spread it on a large, rimmed baking sheet.

Combine cooled couscous, roasted sweet potato, orange zest and juice, cranberries, almonds, and thyme. Season with salt and pepper to taste, then serve.