Healthy Couscous Salad

00:20:00

Summer is coming and it’s always great to have some lighter, healthy meal ideas under your belt. I want a bit more from a salad than a bit of lettuce, tomato & cucumber though… I need some flavour! This gorgeous couscous salad recipe (adapted from Oh My Dish) does that by the bucket load. It’s packed full of goodness & it’s seriously tasty! I particularly love the addition of the sweet potato, it really kicks it up a notch.

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Ingredients
- Serves 4 +
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150 g Couscous
300 mL Water
to taste Olive Oil
1 Shallot
1 clove Garlic
4 Sun-Dried Tomatoes in Olive Oil
8 Cherry Tomatoes
1 handful Arugula
to taste Salt and Pepper
Directions HIDE IMAGES
STEP 1
In a large glass bowl, add in the Couscous, a generous helping of Salt and Pepper and about one tablespoon of the oil from the sundried tomatoes jar. Pour in the Water stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
STEP 2
Heat a non stick frying pan over a medium heat then add in about 1 tbsp of olive oil. Dump in the Sweet Potato and fry for a few minutes. Then add in the Shallot and Garlic and fry for about 10 to 15 minutes until the potato is golden and cooked. Soft in the middle. Season to taste with salt & pepper.
STEP 3
If adding Eggplant – heat a griddle pan over a medium to high heat. Brush both sides of each slice with Olive Oil and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
STEP 4
Remove the cling film from couscous and fluff up with a fork. Now all your ingredients are ready, add the Sun-Dried Tomatoes in Olive Oil, Cherry Tomatoes and cooked sweet potato in with the couscous. Season with a little more Salt and Pepper if it needs it. Squeeze over Lemon Juice and add a good glug of Olive Oil. Stir and divide between serving plates. Top with aubergine and Arugula.
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