Couscous, Sweet Potato & Edamame Salad with Citrus Basil Vinaigrette
By OcadoLifeThis tasty colourful salad makes a delicious summer supper. Cooked frozen soy beans work just as well as fresh.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 1 tsp of white wine vinegar
- 1 bunch of fresh basil, chopped
- 3 medium sweet potatoes, peeled and cut into wedges
- 1 lemon, the zest of one quarter and 1 tsp of juice reserved
- 3 spring onions, chopped
- 125 g of dry couscous
- 400 g of edamame beans, (fresh or frozen), cooked
- 3 tbsp of olive oil
- 1 tbsp of orange juice
- 2 tsp of honey
- 1 pinch of salt
- 100 g of goat's cheese, crumbled
- 1 pinch of black pepper
Method
3 stepsStep 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.