Tabbouleh, Baked Sweet Potato & Chickpea Salad

Tabbouleh, Baked Sweet Potato & Chickpea Salad

(Serves 4)

INGREDIENTS

2 large sweet potatoes, cut into bite sized cubes

1½ cups cooked chickpeas

2 large tomatoes, finely chopped

½ cup scallions, finely sliced

1 bunch fresh parsley, finely chopped

1 red onion, finely diced

1 handful fresh mint, chopped

¼ cup whole grain couscous

1 tsp salt

juice of 1 lemon

¼ tsp cayenne pepper

METHOD

Preheat the oven to 400°F/200°C.

Place the sweet potato cubes onto a baking sheet and place them in the oven to bake for 20 minutes until cooked through and slightly browned on the edges.

For the couscous:

Place a ¼ cup of whole grain couscous in a bowl and cover with boiling water. Let stand for 10 minutes, just prior to serving.

Place the parsley, mint, tomatoes, scallions, onions, soaked couscous, 1½ cups of cooked chickpeas and the baked sweet potatoes in a salad bowl.

In a separate small bowl add 1 tsp of salt, the juice of 1 lemon juice, ¼ tsp cayenne pepper and mix well with a whisk. Add it to the salad mixture. Mix well and serve.

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