Warm autumn couscous salad
Crunchy seeds, soft cheese and sweet potato make an amazing food combo! This salad is full of good fats, vitamins and perfect for lunch or a light meal. I used feta cheese, but it’s also very nice to add goat cheese instead. Use wholegrain couscous to get extra fibre, you can find it in most big supermarkets. Enjoy! x
Serves 4 Ingredients: 1 medium red onion, peeled and roughly chopped 200g wholegrain couscous 1 large sweet potato, peeled and cut into 1,5cm cubes 100g feta cheese or goats cheese 2 tbsp. seed mix 70g bag of rocket 1 tbsp. balsamic vinegar 3 tbsp. olive oil juice of 1/2 lemon Method: Preheat the oven to 180C. In a ovenproof dish, toss the onion and sweet potato in 1 tablespoon olive oil. Roast for 25min or until the edges are starting to char. Meanwhile, place the couscous in a bowl and cover with 250ml boiling water. Cover with lid or cling film and leave to stand for 10minutes. Fluff up with a fork into fine grains. Toast the seed mix in a non stick pan for about 5min. Leave to side to cool. Make the dressing by mixing together 2 tablespoons of olive oil, the balsamic vinegar and lemon juice. Toss the feta cheese, seed mix, roasted sweet potatoes and onion with the couscous. Serve on a bed of rocket, drizzle with the dressing.