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bowl of sweet potato couscous salad on a grey and white tea towel.
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5 from 6 votes

Sweet Potato Couscous Salad

This roasted sweet potato couscous salad is a lovely hearty fall salad. It combines the sweet potato and mozzarella with couscous, toasted pumpkin seeds and leaves, and has a light parsley dressing.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Lunch, Main Dish, Salad
Cuisine: American, British
Diet: Vegetarian
Servings: 2 servings
Calories: 952kcal
Author: Claire

Ingredients

  • ½ cup cous cous
  • 2 small sweet potato peeled, diced into chunks
  • 1 ball fresh mozzarella torn into small pieces
  • 2 tablespoon pumpkin seeds
  • 1 teaspoon olive oil
  • large handful arugula / rocket or other salad leaf
  • 1 green onion optional, diced
  • 1 teaspoon sweet paprika optional
  • 2 tablespoon parsley

For the dressing

  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar optional, or white distilled vinegar
  • 1 teaspoon honey
  • large handful parsley finely diced
  • pinch salt
  • pinch black pepper optional

Instructions

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature, scatter the sweet potato on the tray, drizzle with a little olive oil and sprinkle with sweet paprika, if using. Bake for 20-25 minutes until turning very slightly golden brown at the edges (but not burnt!).
  • Make the couscous according to packet instructions.
  • Toast the pumpkin seeds by adding to a pan (without oil). Fry on a low heat for 4-5 minutes until they turn light golden brown. They may also start to pop.
  • Make the parsley dressing by combining all the ingredients in a bowl and stirring well.
  • Once the sweet potato and couscous have cooled, combine with the other ingredients. Drizzle over the dressing.

Notes

  • Dice the sweet potato into fairly small pieces. This both better combines with the other ingredients for a salad, and also decreases cook time.
  • Allow the sweet potato and couscous to cool before combining with the mozzarella.
  • Adjust the amount of parsley to taste preference. This is the 'big' flavour of the salad, so add more if you like a more herby taste.
  • If you are gluten-free or wheat sensitive, then swap out the couscous for quinoa.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients in this salad score 0 on the SIGHI list, with the exception of:
  • Apple cider vinegar, which scores 1. This is optional. If not using, you may wish to reduce the amount of olive oil used.
  • Black pepper, which is optional.
  • Cous cous, for the wheat, which scores 1. 
  • Arugula is not rated (only use if you know you tolerate well).
  • Green onion is not rated (only use if you know you tolerate well).

Nutrition

Calories: 952kcal | Carbohydrates: 67g | Protein: 36g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 790mg | Potassium: 742mg | Fiber: 7g | Sugar: 10g | Vitamin A: 20098IU | Vitamin C: 10mg | Calcium: 637mg | Iron: 3mg