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couscous salad with kale, sweet potato and pomegranate

Couscous Salad with Kale, Sweet Potato and Pomegranate

  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Oven and Stovetop
  • Cuisine: Vegan

Description

This Couscous Salad with Kale, Sweet Potato Pomegranate makes a healthy and satisfying pack-and-go lunch or a delicious side to your favorite soup.


Scale

Ingredients

  • 2 medium sweet potatoes, diced
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • Few twists of black pepper
  • ¼ teaspoon paprika
  • 1½ cups pearled couscous
  • 2 cups water
  • 1 teaspoon olive oil
  • 2½ cups sturdy greens, chopped (I used Tuscan kale)
  • 1/2 cup pomegranate seeds
  • 1/2 cup fire roasted corn
  • 2 tablespoons sunflower seed kernels
  • Hemp seeds, for garnish (optional)

    For the dressing:
  • 2 tablespoons lime juice
  • 3 tablespoons oil
  • 1 teaspoon agave
  • ¼ teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400F degrees. Spill the diced sweet potato onto a large baking sheet and toss with 2 teaspoons of olive oil, salt, pepper, and paprika. Roast for 25 to 30 minutes, shaking the pan halfway through, until the sweet potato is fork tender and slightly browned.
  2. Meanwhile, combine the couscous and water in a medium saucepan and bring to a boil over medium heat. Continue to boil for 8 to 10 minutes, until the water has been absorbed and the couscous is fluffy. Drizzle with a teaspoon of olive oil and stir to prevent the couscous from sticking together. Transfer the couscous to a large bowl and toss with the chopped kale.
  3. To make the dressing, whisk all of the ingredients together in a small bowl.
  4. Once the sweet potato is done roasting, add it to the bowl with the couscous and kale. Drizzle with half the dressing and toss to coat. Adjust salt and lime juice to taste.
  5. If serving family style, transfer the salad to a large platter. Top with pomegranate, roasted corn, sunflower seeds, and hemp seeds. Drizzle the remaining dressing over the salad just before serving.
  6. If packing away for lunches, add the pomegranate, roasted corn, sunflower seeds, and hemp seeds to the bowl and toss to combine. Divide between four containers and refrigerate. Drizzle with more dressing just before eating.