Sweet Potato, Goats Cheese and Couscous Salad
You’ll love the tangy sweet and sour contrast of this healthy sweet potato, goats cheese and couscous filling lunch or dinner option.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 2 medium sized sweet potatoes
- 1 tsp olive oil
- 1 tsp lemon juice
- Freshly ground pepper
- 50 g couscous
- 200 ml vegetable stock
- 100 g baby spinach leaves , washed
- 2 tbsp sunflower seeds
- 100 g soft goats cheese , cubed
- 2 lemon wedges
Cut the potatoes in half, put them in a pan and cover them with cold water. Bring the water to the boil, then turn the heat down and allow the potatoes to simmer for 15 – 20 minutes. Then remove the potatoes, allow them to cool so they can be handled, peel them and cut them into cubes.
In a bowl mix together the olive oil, lemon juice and some freshly ground pepper. Then add the potato cubes and coat them gently in the marinade. Put aside whilst you cook the couscous.
Place the couscous in a saucepan with the vegetable stock and heat gently allowing the couscous to absorb all of the liquid. About 8 - 10 minutes.
In a large bowl place the spinach leaves, sunflower seeds, marinated potato cubes with any remaining marinade and the cooked couscous and gently mix everything together.
Divide the salad between 2 plates, sprinkle over the cubed goats cheese and serve with the lemon wedges.
Calories: 418kcal | Carbohydrates: 49.6g | Protein: 17.5g | Fat: 17.3g | Saturated Fat: 8.1g | Cholesterol: 23mg | Sodium: 358.5mg | Fiber: 7.2g | Sugar: 6g | Vitamin C: 25.6mg | Calcium: 170mg | Iron: 3.8mg