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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer, Dinner, Lunch, Main Dish, Salad
Cuisine: American, British
Diet: Vegetarian
Servings: 2 servings
Calories: 952kcal
- 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
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.
- 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).
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