Couscous salad with chickpeas and sweet potato
Bowl of vegetarian couscous salad.
This vegetarian couscous salad is richly filled with spiced chickpeas, sweet potato and spinach.
Preparation
Preheat the oven to 180°C (350°F). Drain the chickpeas. Wash the sweet potato and cut it into 1 cm thick slices. Halve any large sweet potato slices.
Combine the chickpeas in a bowl with the sweet potato slices, the mild paprika, and the olive oil. Spread the mixture on a baking sheet lined with parchment paper and roast in a preheated oven for 15 minutes.
In a bowl, combine the couscous with the raisins and oregano. Add the boiling water, cover with aluminum foil, and let it soak for 8 to 10 minutes. Fluff the couscous with a spoon. Season with extra virgin olive oil, salt, and pepper to taste.
Meanwhile, quarter the cherry tomatoes. Halve the cucumber, peel thin slices, and roll them up. Divide the couscous, spinach, cherry tomatoes, cucumber, chickpeas, and sweet potato among four bowls. Serve immediately.
Variatietip
Varieer eventueel met je favorieten groenten, zoals courgette, paprika of broccoli.
Ingredients
- 500 g oranje zoete aardappel
- 125 g cherrytomaten
- 200 g verse spinazie
- 1 komkommer
- 300 g couscous
- 300 g kikkererwten (blik)
- 50 g rozijnen
- 1 el Paprikapoeder (mild)
- 2 tl Oregano
- 2 el olijfolie
- 300 ml kokend water
- olijfolie extra vierge, naar smaak
- peper en zout, naar smaak
Supplies
- Baking tray
- Baking paper
