Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 packet of Ainsley Harriott Moroccan Couscous, prep as directed1 medium sweet potato, chopped coarsely 300g pumpkin, chopped coarsely 1.5 cups of spinach0.3 cup of roasted, unsalted cashewsDressing (ratios can vary depending on your tastes)0.5 tbs of light mayonnaise 1 tsp of wholegrain mustard1.5 tbs lemon juiceDash of boiling water to mix
Chop the sweet potato and pumpkin into bite size pieces. For inconvenience, microwave them or bake them in the oven if you have time.
While that's going, create the dressing. Pour over the vegetables after the have cooled slightly and mix well.
Prep the couscous according to packet instructions and combine with spinach and cashews. Drain the excess dressing from the vegetables and mix in with couscous. Serve immediately!
Note- if you are entertaining leave the nuts to the last minute as they can become soggy if left in the salad.
Number of Servings: 4
Recipe submitted by SparkPeople user ISIS375.
While that's going, create the dressing. Pour over the vegetables after the have cooled slightly and mix well.
Prep the couscous according to packet instructions and combine with spinach and cashews. Drain the excess dressing from the vegetables and mix in with couscous. Serve immediately!
Note- if you are entertaining leave the nuts to the last minute as they can become soggy if left in the salad.
Number of Servings: 4
Recipe submitted by SparkPeople user ISIS375.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 6.6 g
- Cholesterol: 0.7 mg
- Sodium: 230.5 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.9 g
- Protein: 6.8 g
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