Couscous salad | VEGAN DF

As a family, we have been making this recipe over 10 years – it is often amended as to what we have in the cupboard on the day!

Depending on how many mouths you have to feed, the quantities can easily be expanded
1 cup couscous (when uncooked)
1 small sweet potato, sliced into wedges
1/4 cup pine nuts
10 green beans
Chilli, to taste
We were away on holiday when we made this one, at a house with boat access only so couldn’t drum up any herbs but normally I would say they are an essential part of the recipe:
1/2 cup mint, chopped
1/2 cup parsley, chopped

Dressing
1/2 cup olive oil
1/3 cup rice malt syrup (or honey if you’re paleo or not vegan)
Squeeze lemon, to taste

METHOD
1. Cool couscous as per instructions
2. Bake sweet potato for approx 45 mins at 180-200 degrees celsius with a touch of olive oil.
3. Steam green beans 1-2 mins max. I tend to undercook my greens so they have a bit of crunch & retain the maximum nutritional value.
4. Mix all ingredients together then pour the dressing over just before serving as it tends to absorb a lot & subsequently lose some flavour. Sprinkle chilli to taste.

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