Aurora`s Colorful Autumn Salad with Couscous and Sweet Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 170 g couscous
- 1 medium apple, green
- 2 small onion (s), red, alternatively a large one
- 1 medium sweet potato (s)
- 2 tablespoon olive oil
- 2 pinch (s) salt
- 2 pinch (s) pepper, more colorful, grainier
- 1 pinch (s) turmeric
Print Recipe
Pin Recipe Instructions
- Heat / bring to the boil about half a liter of water in a kettle, fill the couscous in a bowl (e.g. a cereal bowl) with a pinch of salt and turmeric and then pour the hot water over it. When the couscous is completely covered with water, add approx. 1 - 2 cm more water to the bowl - then set it aside and let it steep.
- Grease a baking sheet with 1 - 2 tablespoons of oil, wash the sweet potatoes, peel them and cut them into large pieces, cut the onions into rings and spread them on the baking sheet together with the sweet potato pieces. Then season the whole thing with a pinch of salt and pepper and put it in the oven at 150 to 180 ° C for about 20 minutes.
- In the meantime, stir the couscous and see whether it needs more liquid or whether it has absorbed everything well.
- After 20 minutes, take the tray out of the oven and set it aside and cut the washed apple into large pieces. Now the couscous can be put in a salad bowl and mixed with the other ingredients.
- The wonderfully colorful autumn salad tastes both warm and cold and can therefore be eaten the next day.
- Info: The sweet potato pieces will stay firm to the bite, so do not be surprised if they are not as soft as usual after the specified baking time, this does not affect their taste at all and is desired.
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