Sweet Potato Couscous Salad Recipe
This sweet potato couscous salad is an easy vegan recipe. Instant couscous is combined with roasted sweet potatoes and chickpeas then tossed with miso lemon dressing. Fresh parsley, dried fruit and nuts add even more flavor.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: salads and bowls
- Method: Roast
- Cuisine: North African
- Diet: Vegan
Ingredients
Units
Scale
- 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces (or slightly smaller)
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup Instant couscous (usually just labeled as “couscous” at the grocery store)
- 1/2 cup roughly chopped fresh parsley
- 1/4 to 1/2 cup dried fruit (try golden raisins and/or cranberries)
- 1/2 cup roasted nuts (slivered almonds, hazelnuts, pecans, pistachios and cashews are all good)
Miso Lemon Dressing
- 1 tablespoon white or yellow miso
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/3 cup sunflower or canola oil
Instructions
- Heat oven to 350 F degrees
- Spread sweet potato chunks and chickpeas out on a rimmed sheet-pan. Toss with olive oil, cumin and salt.
- Roast for 30 minutes, stirring once or twice.
- Bring 1 cup water and 1/4 teaspoon salt to a boil. When the water is boiling, turn off the heat and pour in the couscous. Stir well then cover and let stand for 5 minutes.
- Fluff the couscous with a fork. Transfer to a serving bowl and mix in the roasted sweet potatoes and chickpeas.
- In a small bowl, whisk together the miso, water, lemon juice and rice vinegar until smooth. Whisk in the honey, then slowly pour in the oil while whisking to combine.
- Pour the miso dressing over the salad while mixing gently.
- Add parsley. Add dried fruit and nuts.
- Add salt and pepper to taste.
Notes
Keep the pieces of sweet potato small (½-inch or smaller) so they can be on the same sheet-pan as the garbanzo beans and roast for the same amount of time.
This salad will stay fresh for up to 5 days in the refrigerator, but tastes best if eaten within 3 days.
