Couscous Salad

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

juice of 2 lemons

1 clove garlic, minced

1/2 cup olive oil

salt and pepper to taste

1 sweet potato, cut into cubes

1/2 cup chickpeas, cooked

1 teaspoon paprika

1/2 teaspoon salt

1 tablespoon extra virgin olive oil

1 cup parsley, chopped

1 cup cherry tomatoes, cut in halves

1 cup cucumber, cut in small cubes

3 scallions, chopped

1 cup couscous

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

Preheat oven to 350F (180C).

Peel and cut 1 sweet potato into small cubes and place on a large baking sheet. Wash and drain 1 cup of precooked chickpeas, add to the potatoes, mix and and season with salt, pepper and paprika. Coat well with olive and bake for 30 minutes or until the potatoes are tender.

In a medium saucepan bring 1 cup water, olive oil and salt to the boil. Add couscous, stir quickly, remove from heat and cover. Let stand for 5 minutes.

Fluff couscous with a fork and let cool completely.

In a serving bowl, place couscous with all your vegetables. Add the lemon dressing and mix well. Serve immediately or chilled.

Combine lemon juice, garlic, olive oil, salt and pepper. Mix well.

Nutrition

• Taille de Portion: 1
• Calories: 417
• Lipides Totaux: 28 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 23 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 536 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 10 g
• Protéines: 6 g