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Sweet Potato and Cous Cous Salad with Chermoula Dressing

Ingredients – Serves 6-8

  • 400g chickpeas, drained
  • 150g persian feta cheese
  • 2-3 roasted sweet potato, chopped
  • 1 cup cooked cous cous
  • 400g rocket

Chermoula Dressing

  • 2 garlic cloves, chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup parsley, finely chopped
  • 1/2 cup coriander, finely chopped
  • 3 tbs of Extra Virgin Olive Oil (EVOO)
  • Zest and juice of a lemon

Method
Roast sweet potato in oven for 30-45mins at 180 degrees.  Meanwhile make the chermoula by pounding garlic, cumin, paprika, cayenne pepper, lemon zest and lemon juice. Transfer to a jar and mix in herbs and
olive oil. Cook cous cous following instructions.  Once this is completed and the sweet potato is cooked to your liking.  Mix all salad ingredients together with chopped raw nuts and dressing.  You can make this for lunch to take to work during the week.  Take the dressing in a separate container/glass jar.  This salad is full of flavour and texture, it’s worth the preparation to enjoy the full flavours of the the combined herbs and spices.

I hope you enjoy! x