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Hearty Couscous Salad with Light Chipotle Vinaigrette Recipe

This hearty couscous salad recipe includes a light chipotle vinaigrette that is sure to please all of your taste buds!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Keyword: Dips, Dressings and sauces, Salads, Vegan, Vegetarian
Skill: intermediate
Servings: 2

Ingredients

  • 1 cups Peeled, diced sweet potato
  • 1 tbsp Olive oil
  • .75 cups Water
  • 1 tbsp Minced shallots
  • 1 tsp Minced garlic
  • .5 cups Dry pearl couscous
  • 3 tbsp Fresh lemon juice
  • 3 tbsp White wine vinegar
  • 1.5 tbsp Honey
  • .75 tsp Kosher salt
  • .5 tsp Ground chipotle pepper
  • 1 cups Diced cucumber, seeds removed
  • 1 cups Canned black beans, drained and rinsed
  • .5 cups Thinly sliced red bell pepper
  • .5 cups Jicama, peeled & thinly sliced
  • 4 cups Mixed salad greens

Instructions

  • 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.