Hearty Couscous Salad with Light Chipotle Vinaigrette Recipe
1 cup peeled, diced sweet potato
1 tablespoon olive oil
3/4 cup water
1 tablespoon minced shallots
1/ teaspoon minced garlic
1/2 cup dry pearl couscous
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1 1/2 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon ground chipotle pepper
1 cup diced cucumber, seeds removed
1 cup canned black beans, drained and rinsed
1/2 cup thinly sliced red bell pepper
1/2 cup jicama, peeled & thinly sliced
4 cups mixed salad greens
Preheat oven to 400 degrees.
Toss sweet potatoes with oil and place on a baking sheet and roast until tender, about 20 minutes. Set aside to cool.
In a small sauce pan, add the water with the shallots & garlic. Bring mixture to a boil; add the couscous and reduce to low and simmer, covered until water is absorbed, about 10 minutes. Transfer couscous to a bowl to cool.
To make the vinaigrette, add all ingredients in a small bowl and whisk until everything is incorporated.
In a salad bowl, combine the cucumber, beans, bell pepper, jicama, and add the vinaigrette. Toss well to mix. Stir in the sweet potatoes and couscous. Divide the greens between two plates and top each with half the salad.