Couscous Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

Directions

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

• Serving Size: 1
• Calories: 417
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 536 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 6 g