Couscous and sweet potato salad

So I thought it was time I posted a recipe that wasn’t cake!

It has finally warmed up in Melbourne, which means salad is a perfect option for a warm balmy night!

I made this recipe up as I went, just using what I had in the fridge.  You can easily substitute sweet potato for pumpkin and swap or leave out any of the vegetables I have used.  It might also be nice with a half a red onion finely diced through it.  You could have less couscous and more spinach if you like and it would be delicious with grilled zucchini too! Anyway, below is what I used and how I made mine.  It is really easy and quite a fast dish to prepare.

What you need

1 cup couscous

olive oil

1 handful of currants

cumin

turmeric

1 sweet potato

1 small head of broccoli

1 handful of string beans

1 handful of parsley, chopped

1 handful of sliced almonds

1 tin of sweet corn

1 handful of baby spinach

1 lemon

salt and pepper

How to make it

I started with a sweet potato.  Peeled and chopped into small square pieces.  I pre-cooked this by steaming it until just soft (approximately 15 minutes) and then put it in the oven with a drizzle of olive oil and salt and pepper.  If you have more time you can cook it in the oven without part cooking it, but it will take at least an hour.

While the sweet potato is cooking, you can prepare the other ingredients.  I used a small broccoli, chopped and steamed and a handful of string beans, chopped and steamed.  These can be steamed together and when cooked, set aside to cool.

To make the couscous I just drizzled olive oil over a cup of couscous, added salt and pepper, a sprinkle of turmeric and the same of cumin.  Pour a cup of boiling water on it and set aside until the couscous absorbs all of the water (I always refer to the instructions on the box but for couscous it is equal parts water to couscous).  I usually cover mine with a tea towel while it is absorbing the water.  Leave for about 5 minutes and then stir/fluff-up with a fork.  I also added a good handful of currants and stirred these in. 

When the sweet potato is almost cooked (you just want it to start getting a bit of crispy-ness) you might like to sprinkle some pine nuts or sliced almonds over it and let these cook for about 5 minutes while the sweet potato finishes cooking.

When everything is ready and cooled, mix it all together. I added some sweet corn and a handful of raw baby spinach (because I love sweet corn and I had a little spinach in the fridge).

You could store the salad in the fridge covered until you are ready to serve it. 

Before you serve the salad, drizzle it with olive oil and the juice of one lemon and garnish with fresh parsley and cracked pepper.  Serve with plain Greek yoghurt and avocado if you like.  Enjoy!!

This is a great salad for lunches, on its own or as an accompaniment.  This recipe made quite a bit and I would say, if serving as a meal on its own it would easily serve 4 – 5 people.

PEA, ZUCCHINI & ONION PASTA

This is a simple and delicious pasta recipe.  Just like traditional Italian pasta dishes, it is not complicated but has great flavour – especially if you use good quality ingredients.  It is perfect for a mid-week meal or even something you could serve to friends or family.  My husband made this recipe up so all credit to him for this one (and that is why there are no step-by-step pictures... sorry)!

Serves 2

What you need

250 grams of fresh fettuccine, or your pasta of choice

¾ cup peas (frozen is fine)

2 onions, chopped in half and then finely sliced into half-rings

1 zucchini sliced into ribbons

1 cup of vegetable stock

1 tablespoon basil pesto

½ cup fresh flat leaf parsley, roughly ripped or chopped

Salt and pepper

Olive oil

1 knob of butter

1 clove garlic, crushed

Parmesan cheese, grated to serve

How to make it

Gently melt the butter and a good drizzle of olive oil in a pan and add the onion and garlic.  On a low heat, cook the onions until soft and cooked through.  This will take a little bit of time.  Don’t rush this part, as you don’t want the onions to burn, but to caramalise.  It might take up to 10 minutes.  Stir regularly.

Boil your pasta water with a good pinch of salt in it.  When the water boils, add your pasta.  If you are using fresh pasta, it won’t take long to cook so make sure you have the sauce ready for when the pasta is cooked.  You will need to combine the two immediately.

Add the zucchini and a tablespoon of pesto (or more if you like) and a good pinch of salt.  Stir gently for a couple of minutes.

Add about ¾ of a cup of vegetable stock or some water from the pasta pot to the sauce.  When the pasta is just about ready add the peas to the sauce.

Reduce or turn off the heat on your sauce.  

When the pasta is cooked, add it to the sauce mix.  I just transfer the pasta from the water straight into the pan.  Add your chopped parsley and stir to combine.

Serve with grated Parmesan, parsley and cracked black pepper.

Enjoy!