Responsive Menu
Add more content here...

Sweet Potato Cous Cous Salad in Brine » Simple and Healthy Recipe! ✅

In my recent attempts at practicing a VB6 meal plan, I have gone for a lot of savory foods with pickled vegetables, roasted nuts, fresh herbs, or vegetables and grains. I also went to town to caramelize onions and freeze them in small portions along with cooked quinoa, couscous and spelled. It makes it quick and easy to whip up a dish like this, although the hearty cereals and crispy sweet potatoes can be made ahead of time and eaten over the course of a few days. – try this

ingredients
  • 3 tablespoons olive oil

  • 1 cup Israeli couscous

  • 2 cups of water

  • 1 tablespoon flavored olive oil

  • 2 cups sweet potatoes, diced

  • 1 teaspoon salt

  • black pepper

  • 1/4 teaspoon of urfa or aleppo pepper

  • 1 spoon of sugar

  • 1/4 cup cider vinegar

  • 2 tablespoons lime juice

  • parsley

  • 1/2 cup sliced ​​almonds, toasted

  • 1/2 cup caramelized onions*

Indications
  1. Heat 1 tablespoon of oil in a medium saucepan and toast the couscous until golden brown. Add the water and cook over low heat until the water is absorbed. Drizzle high-quality, flavorful olive oil over the couscous and spread out on a baking sheet and let cool. (Can be made ahead of time and refrigerated or even frozen.)

  2. Heat the remaining 2 tablespoons of oil in a skillet and cook the sweet potatoes with salt and pepper over medium heat until just beginning to brown but still crisp. Add the sugar and mix to dissolve. Add the vinegar and simmer for a few minutes then let cool. Add the lime juice and let cool. (Can be made ahead and refrigerated.)

  3. Mix the couscous, sweet potatoes, parsley, almonds, and caramelized onions and season to taste with salt and pepper.

  4. *I tend to caramelize large batches of onions and store them in the freezer. I use light flavored olive oil when eating a vegan meal, but I find butter tastes better. I heat about 2 tablespoons of oil or a combination of butter and oil in a stainless steel skillet and cook the thinly sliced ​​yellow onions with a little salt until they start to brown and the brown bits collect in the pan. I blend with water or broth (or even beer) and continue cooking until they turn brown and stick together again. I do this about 4 or 5 times until the onions are golden brown and caramelized.

Article Tags:
· · · · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *