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Couscous, Sweet Potato and Edamame Salad with Citrus Basil Vinaigrette

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
This tasty colourful salad makes a delicious summer supper. Cooked frozen soy beans work just as well as fresh.


  • 125g dry couscous
  • 3 medium sweet potatoes, peeled and cut into wedges
  • 400g fresh or frozen green zoya beans, cooked
  • 3 tbsp olive oil
  • 1 tbsp orange juice
  • 1 lemon, the zest of one quarter and 1 tsp of juice reserved
  • 2 tsp honey
  • 1 tsp white wine vinegar
  • 1 pinch salt
  • 1 bunch fresh basil, chopped
  • 1 pinch black pepper
  • 3 spring onions , chopped
  • 100g crumbled goat's cheese
  • 1 Emulstir


  • STEP 1
    Make the dressing: combine 2 tbsp of olive oil, the orange juice, lemon juice and zest, basil, white wine vinegar and honey in a jar with 1/4 tsp salt and 1/2 tsp black pepper. Put on the lid and shake.
  • STEP 2
    Cook couscous as per pack instructions.
  • STEP 3
    Par-boil potato wedges in boiling water then fry with 1 tbsp oil until golden. Add them to the couscous, soya beans and spring onions; add dressing. Toss, sprinkle over goat's cheese, serve.

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