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Curried Couscous-Lentil Salad with Roasted Sweet Potatoes

Posted by Peggy on May 28, 2012

Recipe: Curried Couscous-Lentil Salad with Roasted Sweet Potatoes

Ingredients

  • 2 medium-sized sweet potatoes, peeled and cut into 1-inch dice
  • 2 tablespoons plus 1/4 cup peanut oil
  • 1 1/2 cups dry brown lentils
  • 3/4 cup (pearl) Israeli couscous
  • 1/4 cup peanut oil
  • Finely chopped zest and juice from 1 orange
  • 1 teaspoon honey
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric, optional
  • 1/2 scant teaspoon minced garlic
  • 2 packed teaspoons grated ginger
  • Cayenne
  • Chopped cilantro, optional
  • Black sesame seeds,optional

Instructions

  1. Preheat oven (toaster oven fine) to 400 degrees.
  2. Toss sweet potatoes with 2 tablespoons oil and place on foil-lined baking sheet. Lightly season with kosher salt and bake until tender, about 20 minutes.
  3. Meanwhile, in one medium-sized pan bring 5 cups of salted water to a boil. Add lentils, reduce heat to low, and simmer until tender, about 20 minutes. Drain. In another pan, bring 1 1/3 cups salted water to a boil. Add couscous and cook until tender, about 10 minutes.
  4. To make a dressing for the salad, whisk remaining oil, zest, juice, honey, curry, turmeric - if using - garlic and ginger together. Toss with sweet potatoes, lentils and couscous. Season to taste with kosher salt and cayenne. Garnish with cilantro and sesame seeds, if using.

Time: 30 minutes

Number of servings (yield): apx. 6 cups

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