Craving a dish that balances sweetness and earthiness? This roasted sweet potato and fig couscous salad brings together roasted sweet potatoes, luscious figs, and peppery arugula for a delightful culinary experience. It’s the perfect side or light main course, bursting with flavors that will tantalize your taste buds.
Picture this: fluffy couscous mingling with caramelized sweet potatoes and chewy figs, all tossed together with fresh arugula. This dish is not just a meal; it’s an experience that celebrates seasonal ingredients while delivering a satisfying texture and taste.
Whether you’re hosting a gathering or simply treating yourself to a nutritious meal, this recipe offers a wonderful blend of flavors that will impress your guests and leave you feeling fulfilled.
Delicious Roasted Sweet Potato and Fig Couscous Salad
This roasted sweet potato and fig couscous salad is a wholesome dish combining the sweetness of roasted sweet potatoes with the chewy texture of figs. Tossed with fresh arugula, it offers a mix of flavors that are both sweet and savory, making it a delightful choice for any occasion.
Ingredients
- 1 cup couscous
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried figs, chopped
- 4 cups arugula, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, toasted and chopped (optional)
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, pepper, and cinnamon. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Prepare Couscous: In a saucepan, bring 1 cup of water to a boil. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Combine Ingredients: In a large bowl, combine the roasted sweet potatoes, chopped figs, and fluffed couscous. Gently fold in the arugula.
- Dress the Salad: Drizzle with the remaining olive oil and balsamic vinegar, then toss to combine. Top with crumbled feta and chopped walnuts if desired.
- Serve: Enjoy the salad warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 7g
- Carbohydrates: 42g
