Over the last years there has been a little bit of a battle in our house. My husband grew up and lived in England for most of his life, and he was used to quite heavy style foods. In his mind, a salad for dinner was pretty much a non existent concept. Then there was myself; I loved a simple, quick to throw together dinner using whatever fresh produce I had lying around! Whenever I made a salad for dinner, he would look at me in a way that would tell me straight away it wouldn’t be his favourite. Ha.
Well we’ve come a long way and these days, most of the times I serve up a salad Daniel mentions he would be happy eating this more often. What happened you ask? Well, I learned to make those salads yummier and more filling as time went on and he learned to appreciate the freshness & ease of a dinner salad. I think we’ve arrived 🙂
So I’d like to share one of our recent favourite recipes that we both love! It’s a Moroccan inspired couscous salad with roasted sweet potato, spinach and a zingy lemony tahini dressing. Oh, and then some cheese too. Delicious and so much flavour!
The sweet potatoes are cubed, tossed in Ras El Hanout spice and then roasted. When they come out of the oven I have to resist eating them before they make it to the salad (I pretty much fail at this all the time). They are soft yet a little crunchy and full of earthy, warm flavour. Yum.
Then we get some couscous going – it’s super easy to make and it’s ready in minutes! It’s flavoured with fresh lemon juice and some olive oil for a zingy, herby base to this salad.
Now we add some fresh spinach, red onion & fresh herbs and toss it with the couscous and sweet potato. Top it with some fresh, white cheese and drizzle the creamy tahini dressing over the top. It’s dinner time!
This salad will leave you satisfied for sure and works nicely as a weekday dinner when you want an easy but healthy meal. It requires little hands on time – you could even roast the potatoes ahead to cut the prep time in half! Any leftovers make a great lunch for the day after. This salad is a family pleaser and make a great fit on a weekends lunch or picnic too.
Let’s get cooking!
Recipe: Moroccan Spiced Sweet Potato & Couscous Salad
Time: 30 min – Servings: 2 dinner servings
- about 1 pound (500 gr) sweet potato
- 2 tbsp Ras El Hanout spice mix (or make your own)
- 3 tbsp olive oil
- 1 cup (180 gr) instant couscous
- 3/4 cup (180 ml) boiled water
- 1 lemon, halved
- 1 small red onion
- A handful of parsley
- A handful of mint
- 3 cups (150 gr) fresh spinach
- 7 oz (200 gr) white fresh cheese (like feta)
- 4 tbsp tahini (sesame paste)
- 1 small garlic clove
- Sea salt to taste
- Preheat the oven to 390°F/200°C. Peel the sweet potatoes and cut into bitesize cubes. Add to a lined baking sheet.
- In a small bowl, mix the Ras El Hanout with 2 tablespoons olive oil and pour over the sweet potatoes. If your spice mix doesn’t contain any salt, add a little sea salt to taste. Rub the spice mix in & bake for about 20 minutes until soft & a little browned.
- In the mean time, prepare the other ingredients. Add the couscous to a bowl with the juice of half a lemon, a tablespoon of olive oil and a pinch of sea salt. Pour the boiling water over the couscous and cover immediately. Let sit for at least 5 minutes.
- Slice the red onion as thinly as you can. Chop the herbs up as well.
- Prepare the dressing by adding the tahini, juice of half a lemon, a crushed clove of garlic and a little sea salt to a small bowl and stir to combine. Add a little hot water to thin if needed.
- To assemble, gently stir the couscous with a fork. Add to your serving dish along with the sweet potatoes, spinach, herbs and onion. Toss to combine. Break the cheese into chunks and distribute on top. Serve with the tahini dressing.
The salad is best fresh, but leftovers can be stored in the fridge for up to 3 days.
You can easily make this salad vegan/dairy free by replacing the cheese with a sliced up avocado or leave it out altogether.
Leave a comment to say hi and let me know what you think!