Warm Couscous Salad with Vinaigrette Dressing
Ingredients
2 cups couscous
2 ½ cups boiling water
2 x 10g chicken-flavoured stock cube, crumbled
2 cups diced sweet potato (Kumera), roasted
1 tablespoon olive oil
1 bunch fresh asparagus, steamed & sliced
1/3 cup Sanitarium Pistachio Nuts (or other nuts of your choice)
3 tablespoons Sanitarium Macadamia Nut Oil or another oil of your choice (eg olive oil)
3 tablespoons rice vinegar *
1 tablespoon chopped fresh coriander
½ teaspoon salt
* can substitute with other type of vinegar
Preparation Method
1- Toss sweet potato in oil. Place on a baking tray and bake in a hot oven (200°C) for 15 minutes or until golden.
2- Place couscous in a bowl. Dissolve stock cubes in boiling water and pour over couscous. Cover and stand until liquid is absorbed. Stir with fork.
3- Toss warm couscous, roasted sweet potato and asparagus together.
4- Combine dressing ingredients and gently mix through the couscous. Serve garnished with pistachio nuts.
Serves 8.
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
