Pickled sweet potato couscous salad
Delight your taste buds with this zesty pickled sweet potato couscous salad. A harmonious blend of tangy pickled sweet potatoes and fluffy couscous.
Ingredients:
- 3 tablespoons olive oil
- 1 cup israeli couscous
- 2 cups water
- 1 tablespoon flavorful olive oil
- 2 cups sweet potato, diced
- 1 teaspoon salt
- black pepper
- 1/4 teaspoon urfa or aleppo pepper
- 1 tablespoon sugar
- 1/4 cup cider vinegar
- 2 tablespoons lime juice
- parsley
- 1/2 cup sliced almonds, toasted
- 1/2 cup caramelized onions*
Instructions:
- Heat 1 tablespoon of oil in a medium saucepan and cook couscous until it turns golden. Add water and let it simmer until the water is absorbed. Drizzle some high-quality tasty olive oil on top of the couscous, then transfer it to a baking sheet to cool. You can make this ahead of time and store it in the refrigerator or freezer.
- Heat the remaining 2 tablespoons of oil in a skillet and sauté sweet potatoes with salt and pepper over medium heat until they begin to brown but are still firm. Mix in sugar until it dissolves. Add vinegar and let it simmer for a few minutes, then allow it to cool. Mix in lime juice and let it cool. You can prepare this ahead of time and refrigerate it.
- Combine the couscous, sweet potatoes, parsley, almonds, and caramelized onions in a bowl. Season with salt and pepper to taste.
- * I prefer to caramelize a large quantity of onions and store them in the freezer. When following a vegan diet, I use mild olive oil, but I find that butter adds better flavor. I heat around 2 tablespoons of oil or a mix of butter and oil in a stainless steel pan. I cook thinly sliced yellow onions with a pinch of salt until they start to brown and stick to the pan. I add water or broth (or even beer) to deglaze and continue cooking until they turn brown and stick again. I repeat this process 4 or 5 times until the onions caramelize beautifully.
Summary:
- Calories: 1738 kcal
- Fat: 79 g
- Protein: 38 g
- Carbs: 224 g
- Potassium: 1846 mg
- Magnesium: 298 mg