Created by Caroline @the_happy_food_kitchen
This dish can be served warm by adding the cubes to the rest of the salad straight from the oven, or allow to cool for a cold salad. The salad will keep for a couple days in the fridge and is a great meal on its own, or you can add feta, halloumi or chicken to it to ring the changes.
1 large sweet potato, peeled and in small cubes
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
500g cooked wholewheat couscous
150g mixed seeds, toasted in a dry frying pan
150g dried cranberries
Large bunch of fresh coriander, finely chopped
Juice of a large lemon
A good glug of olive oil
1. Preheat oven to 190c/370f/gas 5
2. In a bowl – or on your baking tray – combine the sweet potato cubes, a drizzle of olive oil, cumin, coriander and cayenne pepper. When the potato is covered in the spices place in the oven, spread out on a baking tray, for 35-45 mins. They are ready when the cubes are soft and the outside browning.
3. In a large bowl combine the couscous, seeds, cranberries, fresh coriander, cooked sweet potato and lemon juice as well as a drizzle of olive oil and some black pepper. Mix well and serve.