Roasted Yam & Couscous Salad
This toasted couscous and roasted yam salad is great any time of year, especially when baby greens are in season. It’s so simple we wanted to share it – it’s always nice to have a ready-to-eat salad in the fridge that has some substance!
Couscous is one of those charmingly simple things to cook: boil water, add couscous, turn off heat, cover with lid and walk away, it really doesn’t get any easier. And let’s face it, ‘fluffing’ couscous with a fork is a pretty satisfying thing!
We use sumac in this recipe, which is used a lot in Middle Eastern cuisine and gives a beautiful lemony-tart note to anything you add it to. You can find sumac in the bulk section at Edible Island or contact Lia at Clever Crowhttp://www.clevercrowseasalt.
You don’t need measurements for this, just chop and add as you see fit!
- Cooked couscous (1.5 cups water to 1 cup of couscous); fluff the couscous with a fork once it’s cooked
- Roasted yams (cube yams, skin on, toss with grapeseed oil, salt and pepper and roast at 425F until tender; don’t overcook or you’ll have a yam-mash salad!)
- Fresh mint, torn
- Fresh cilantro, chopped
- Dice red peppers
- Fresh baby arugula or kale or any other green you have
- Sumac, lemon, olive oil, salt
- In a large bowl combine the couscous, yams, fresh mint and cilantro, red peppers and greens; mix lightly until combined.
- Squeeze fresh lemon juice, olive oil, salt and sumac and combine until everything is evenly coated.