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.ca/

Enjoy!

You don’t need measurements for this, just chop and add as you see fit!

Ingredients:

• 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.
• Enjoy!