Читать книгу 30-Minute Vegetarian - Rose Elliot - Страница 25

Warm Lime-roasted Sweet Potato and Couscous Salad

This is both comforting and refreshing; dense, candy-like sweet potato sharpened with lime, the crunch of red onion and the fresh green coriander, against the background of silky couscous. It’s lovely on its own, or you could add some sharp goat’s cheese or hummus to complete the meal.

Serves 4

Vegan

600g (1lb 6oz) sweet potatoes, about 4 medium-sized ones, scrubbed and cut into 2cm (¾in) chunks

2 tbsp olive oil

500ml (18fl oz) vegetable stock

250g (9oz) couscous

Finely grated zest and juice of 1 lime

4 tbsp finely chopped red onion

14g (½oz) fresh coriander, roughly chopped – or left in sprigs

Salt and black pepper

1. Preheat the oven to 220°C (425°F), Gas 7.

2. Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them into a roasting tin, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown.

3. Meanwhile, bring the vegetable stock to the boil, then add the couscous and the remaining tablespoon of olive oil. Cover and set aside, off the heat, for 10–15 minutes.

4. Take the sweet potatoes out of the oven and toss with the lime zest and juice, the chopped onion and coriander. Season with salt and pepper.

5. Stir the couscous with a fork, and add a little salt, then carefully mix with the sweet potatoes and coriander, and serve.