Moroccan-Spiced Sweet Potato and Couscous Salad with Harissa Citrus Dressing
You won't believe how much flavor you get out of these simple ingredients. Bold, rich flavors pair with a variety of texture for an absolutely delicious salad that you'll want to make again and again.
Servings: 4 people
Calories: 712kcal
Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced into ¾-inch cubes (260g)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (fresh preferred)
For the Couscous
Citrus-Harissa Dressing
- 3 tablespoons olive oil
- juice of ½ an orange
- 1 juice of ½ an lemon
- 1 teaspoon harissa
- 1 garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add-Ins
- 15 ounces chickpeas, drained and rinsed (425g)
- ½ cup fresh parsley, chopped (20g)
- ⅓ cup kalamata olives, chopped (65g)
- ⅓ cup dates, pitted and chopped (63g)
- ⅓ cup slivered almonds (40g)
- ⅓ cup roasted pistachios, chopped (40g)
- ¼ cup fresh mint, chopped, (7g)
- Zest of 1 orange
- Zest of 1 lemon
Instructions
Roast the Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Into a bowl, add the 2 cubed sweet potatoes to a large bowl. Drizzle with 2 tablespoon olive oil and sprinkle in the spices (1 teaspoon each ground cumin, smoked paprika and garlic powder, ½ teaspoon each ground coriander, turmeric, and kosher salt, and ¼ teaspoon black pepper and ground nutmeg). Toss until evenly coated. Spread onto a baking sheet in a single layer. Spreading out enough so they aren’t touching much. Roast for 20–30 minutes, flipping halfway through, until golden brown, slightly caramelized, and fork tender.
Cook the Couscous
- In a medium saucepan, add 1 cup dry pearl couscous, 1 ¼ cups low-sodium vegetable broth, 1 tablespoon olive oil, and salt as desired. Stir together.
- Bring to a boil. Reduce heat to low, cover, and simmer 8–10 minutes, until liquid is absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork. Allow to cool slightly while prepare the rest of the dish.
Make the Dressing
- In a small bowl, whisk together 3 tablespoon olive oil, juice of ½ an orange and ½ a lemon, 1 teaspoon harissa, 1 minced garlic clove, ½ teaspoon salt and ¼ teaspoon black pepper. Whisk together. Taste and adjust any seasoning.
Build the Salad
- In a large bowl, combine: cooked couscous, roasted sweet potatoes, 15oz rinsed chickpeas, ½ cup chopped parsley, ⅓ cup each kalamata olives, chopped dates, almonds and pistachios, ¼ cup chopped mint, and the zest of 1 orange and 1 lemon. Toss together. Then, pour dressing over the top and toss again. Adjust any seasonings and serve.
Video
Notes
*Nutritional values are only estimates. Utilize your own brands for accuracy.
Nutrition
Serving: 2cups | Calories: 712kcal | Carbohydrates: 87g | Protein: 18g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Sodium: 1289mg | Potassium: 966mg | Fiber: 15g | Sugar: 14g | Vitamin A: 17149IU | Vitamin C: 15mg | Calcium: 155mg | Iron: 5mg
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