Sweet Potato and Cous Cous Salad
- Andrew Gallagher
2eachSweet potato, peeled and cut into 2cm cubes
1eachCanned chickpeas, drained 425g can
3cupReduced salt chicken or vegetable stock
1eachMint (fresh), chopped small bunch
500mgLow fat yoghurt
- Prepare the sweet potato by tossing the cubes in a small amount of olive oil and roast in a 180u02daC oven until tender and golden. Test with a fork to make sure they are cooked through. Cool.
- Prepare beans by placing in boiling water for 1 minute and then drain.
- Prepare cous cous in a large heat proof bowl by adding equal amounts of cous cous and hot stock. Stir with a fork and leave for 10 minutes. A small amount of olive oil from the sweet potato can then be added and stirred through the cous cous to make it fluffy and break up any lumps.
Cous cous served with roasted sweet potato, chickpeas, green beans and a yogurt dressing.
Serve immediately at room temperature or the salad is equally delicious served chilled. The sweet potato can be prepared well in advance when the oven is on for baking other recipes and refrigerated until needed. Be sure not to over cook the beans as you want them to still add some crunch in the salad. The dressing could also be used in wraps or other salads and goes great with roast lamb (try it at home!)