Couscous Salad with Roasted Sweet Potatoes and Fried Dates
Couscous Salad with Roasted Sweet Potatoes and Fried Dates
Ingredients
2 large sweet potatoes, 900 g./2 lb both together, diced to 2.5 cm/ 1 inch cubes
2 cups couscous
2 cups water, to cook the couscous
2 teaspoon salt, for the couscous
2 tablespoons butter, to cook the couscous
2 medium sized onions, quartered
A handful of Medjool dates, about 125 g. / 4 oz.
2 tablespoons olive oil, to fry the dates
A pinch of salt, to add to the dates
1 orange, peeled and sliced
1 tablespoon parsley, chopped, for garnish
2 tablespoons olive oil, to roast the sweet potatoes
A handful of raw pistachios, shelled
Dressing:
½ cup olive oil
4 tablespoons pomegranate molasses, a bit more if you like it tangy
½ teaspoon Dijon mustard
Salt, to taste
A pinch of freshly grated black pepper
Directions:
1. Start by the sweet potatoes: Peel and cube the sweet potatoes, try to cut them into equal sized cubes. Place on an oven sheet pan, add the quartered onions, toss with salt, black pepper and 2 tablespoons olive oil. Roast them for about 20 minutes or until fork tender. While the sweet potatoes are baking in the oven, cook the couscous.
2. To make the couscous: bring the water to a boil, add salt, butter and couscous, cover the pot, reduce heat to very low and let it simmer for 10 minutes, by that time the couscous must have absorbed the water. Remove from heat and fluff the couscous with a fork. Set aside to cool down completely.
3. To caramelize the dates: Pull open the dates and remove their pits. Heat olive oil over medium heat in a skillet, add the pitted dates and fry to lightly caramelize the dates, turning them on both sides, this happens in a couple of seconds, make sure not to leave them for long, you simply just need to give the dates a lightly coated caramel exterior, sprinkle with a pinch of salt and set aside to completely cool down, roughly chop the dates.
4. To make the dressing, using an immersion blender, mix together, the pomegranate molasses, olive oil, Dijon mustard, black pepper and salt, continue blending until the dressing is smooth and emulsified.
5. Evenly spread the pistachios on an oven pan, and roast in a preheated oven to 200°C/400°F, about 7-8 minutes until fragrant, Set aside to cool down, roughly chop with a knife.
6. To present the salad: Combine the couscous, sweet potatoes, fried dates and orange slices. Pour the dressing over the couscous salad, stir well. Adjust salt to your taste preference. Sprinkle the pistachios on top! Garnish with chopped parsley! How delicious!
2 large sweet potatoes, 900 g./2 lb both together, diced to 2.5 cm/ 1 inch cubes
2 cups couscous
2 cups water, to cook the couscous
2 teaspoon salt, for the couscous
2 tablespoons butter, to cook the couscous
2 medium sized onions, quartered
A handful of Medjool dates, about 125 g. / 4 oz.
2 tablespoons olive oil, to fry the dates
A pinch of salt, to add to the dates
1 orange, peeled and sliced
1 tablespoon parsley, chopped, for garnish
2 tablespoons olive oil, to roast the sweet potatoes
A handful of raw pistachios, shelled
Dressing:
½ cup olive oil
4 tablespoons pomegranate molasses, a bit more if you like it tangy
½ teaspoon Dijon mustard
Salt, to taste
A pinch of freshly grated black pepper
Directions:
1. Start by the sweet potatoes: Peel and cube the sweet potatoes, try to cut them into equal sized cubes. Place on an oven sheet pan, add the quartered onions, toss with salt, black pepper and 2 tablespoons olive oil. Roast them for about 20 minutes or until fork tender. While the sweet potatoes are baking in the oven, cook the couscous.
2. To make the couscous: bring the water to a boil, add salt, butter and couscous, cover the pot, reduce heat to very low and let it simmer for 10 minutes, by that time the couscous must have absorbed the water. Remove from heat and fluff the couscous with a fork. Set aside to cool down completely.
3. To caramelize the dates: Pull open the dates and remove their pits. Heat olive oil over medium heat in a skillet, add the pitted dates and fry to lightly caramelize the dates, turning them on both sides, this happens in a couple of seconds, make sure not to leave them for long, you simply just need to give the dates a lightly coated caramel exterior, sprinkle with a pinch of salt and set aside to completely cool down, roughly chop the dates.
4. To make the dressing, using an immersion blender, mix together, the pomegranate molasses, olive oil, Dijon mustard, black pepper and salt, continue blending until the dressing is smooth and emulsified.
5. Evenly spread the pistachios on an oven pan, and roast in a preheated oven to 200°C/400°F, about 7-8 minutes until fragrant, Set aside to cool down, roughly chop with a knife.
6. To present the salad: Combine the couscous, sweet potatoes, fried dates and orange slices. Pour the dressing over the couscous salad, stir well. Adjust salt to your taste preference. Sprinkle the pistachios on top! Garnish with chopped parsley! How delicious!
0 Response to "Couscous Salad with Roasted Sweet Potatoes and Fried Dates"
Post a Comment