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Couscous, Sweet Potato and Edamame Salad with Citrus Basil Vinaigrette
Serves 4
Easy
Prep:
Cook:
This tasty colourful salad makes a delicious summer supper. Cooked frozen soy beans work just as well as fresh.
Skip to ingredients
- 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
Method
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.
