Vegan couscous salad with sweet potato

If you're looking for ways to mix up your lunch, this recipe is the perfect mix of sweet and savoury and it's super easy!

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

30 minutes

SERVES

Serves 2

Ingredients

For the dressing

1 tbsp pomegranate molasses
1 tbsp extra-virgin olive oil
1/2 tbsp white wine vinegar
1 tsp maple syrup

For the sweet potato & salad

300g sweet potato
2 tbsp olive oil
1/2 tsp cinnamon
1 tbsp maple syrup
150g giant couscous
1/4 tsp ground cumin
1/4 tsp paprika
30g pecans
Handful baby spinach leaves
50g pomegranate seeds

Method

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Slice the sweet potato into 1cm thick rounds. Place on a baking tray and toss with the olive oil and the cinnamon. Season with sea salt and freshly ground black pepper. Cook in the oven for 20 minutes. Remove from the oven and brush with the maple syrup. Cook in the oven for a further 10 minutes, or until tender. Remove from the oven and set aside.

Meanwhile whisk together the dressing ingredients and set aside.

Cook the giant couscous according to the packet instructions, adding the cumin and paprika. Roughly chop half of the pecans and combine with couscous once cooked.

Lay a handful of spinach leaves on each plate, Divide the couscous between 2 plates, then top with the slices of sweet potato. Sprinkle with the remaining pecans and the pomegranate seeds and drizzle with the dressing.

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