We decided to put couscous and yams together in a salad one night because they were the only two ingredients in the house. To the intense excitement of our hungry bellies, the salad turned out really good!
Couscous Yam Salad
2-3 medium yams, peeled and diced
2 large carrots, diced
1 green bell pepper, diced
1/2 red onion, chopped
1 cup couscous
1 cup vegetable broth
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup agave
1 tsp cumin
salt and pepper to taste
Preheat the oven to 450 degrees.
Place the yams and carrots in a baking dish, lightly coat in canola oil, sprinkle with salt and pepper, and bake about 30 minutes or until soft.
Bring the vegetable broth to a boil in a medium pot. Once boiling, remove from heat, stir in couscous, cover, and let sit for 5 minutes until the couscous has soaked up all the broth and is fluffy.
Pour the couscous into a large bowl along with the yams, carrots, bell pepper and red onion.
To make the dressing, mix together the lemon juice, olive oil, agave, cumin, and salt and pepper. Adjust any of the ingredients to your taste. Pour the dressing over the couscous mixture and stir until well combined. Serve!
Serves about 4.