Print This Recipe
Curried Couscous-Lentil Salad with Roasted Sweet Potatoes
Posted by Peggy on May 28, 2012
Recipe: Curried Couscous-Lentil Salad with Roasted Sweet Potatoes
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
Chopped cilantro, optional
Black sesame seeds,optional
Preheat oven (toaster oven fine) to 400 degrees.
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.
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.
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.
Number of servings (yield):
apx. 6 cups
Copyright © Peggy Lampman's dinnerFeed.