Couscous and Yam Salad

April 30, 2007 § Leave a comment

Even though kickpleat’s Couscous and Yam Salad recipe lacked a picture, I was intrigued. It sounded like another perfect dish for this in between winter and spring time. It was light, with a nice tangy dressing, but still had warm, soothing, sweet textures and flavors.


So, try it for yourself:

2 medium-sized sweet potatoes, cut into small chunks
2 carrots, chopped into chunks
1 green pepper, chopped into small sized pieces
1/2 of red onion, finely diced
1 cup couscous
1 lemon
olive oil
ground cumin
maple syrup
salt & pepper

1. Preheat the oven to 450.

2. Spread the sweet potatoes, onions and carrots on a cookie sheet and lightly coat them with some oil. Sprinkle salt and pepper over top and bake until lightly browned (by the way, this produced the most wonderful smell in my home:).

3. Meanwhile, chop the green pepper into small pieces. Prepare the couscous according to the instructions on the package. (usually a 1:1 ratio of couscous to water)

4. When the vegetables are out of the oven, you can make the dressing. Squeeze lemon into a small bottle or other container with a lid.  Add some olive oil (like 1T), a teaspoon of cumin powder, and a bit of maple syrup and shake the mixture until well combined. The amounts in the dressing depend very much on personal taste .  After tasting, you may want to add some salt & pepper, or more of any of the ingredients in the dressing.

5. In a large bowl, combine the couscous, roasted veggies and green pepper. Pour the dressing, and stir in with a fork.


Adapted from Everybody Likes Sandwiches


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