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Lemon Parsley Couscous Salad

Sweet Potato and Kale Couscous Salad

October 26, 2024
Come enjoy the vibrant flavors of this sweet potato and kale couscous salad, a nutritious dish that blends earthy sweetness with hearty greens.
Learn how easy it is to make this irresistible salad that combines filling chickpeas, sautéed sweet potatoes, crunchy nuts, and chewy Israeli (aka pearl) couscous, all drizzled with a flavorful homemade dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Salad, Side Dish
Cuisine American
Servings 8 people

Ingredients
  

Couscous Salad

  • 2 cups uncooked Israeli couscous (306 g)
  • 2 ½ cups water
  • 2 ½ cups sweet potato, cut into ½" cubes (388 g) ~2 medium potatoes
  • 2 TBS oil (53 g)
  • 4 cups kale, in bite sized pieces (113 g)
  • 1 tsp salt
  • 1 15-oz can garbanzo beans, drained
  • ½ cup pepitas (75 g)
  • ½ cup bacon crumbles (47 g)

Maple Dijon Dressing

  • ¼ cup avocado oil (53 g)
  • 2 TBS apple cider vinegar (32 g)
  • 1 TBS Dijon mustard (21 g)
  • 1 TBS maple syrup (21 g)
  • ½ tsp kosher salt

Instructions
 

Cook the couscous

  • In a small pot with a lid, add the couscous and water. Bring the water to a boil, then lower the heat to low and cover with a lid. Let the couscous cook for 10 minutes. Once all the liquid is absorbed, turn off the heat and let it sit, still covered, for 3 minutes. Then uncover, and fluff with a fork. Set aside to cool.
    2 cups uncooked Israeli couscous, 2 ½ cups water

Make the dressing

  • Add the oil, apple cider vinegar, Dijon mustard, maple syrup, and salt to a jar with a lid. Shake vigorously until everything is well combined.
    ¼ cup avocado oil, 2 TBS apple cider vinegar, 1 TBS Dijon mustard, 1 TBS maple syrup, ½ tsp kosher salt

Sautée sweet potatoes

  • Heat a large skillet over medium heat.  Drizzle in two tablespoons of oil, then add the cubed sweet potato. Stir to coat the sweet potatoes in the oil. Get the potatoes into a single layer, then add ⅓ cup of water, and cover the skillet with a lid. Let the sweet potatoes steam and cook for 5 - 7 minutes. Then, uncover and cook for 5 minutes more to cook off excess liquid, gently stirring occasionally to help with even browning.
    2 ½ cups sweet potato, cut into ½" cubes, 2 TBS oil

Assemble

  • In a large salad bowl, add the kale. Sprinkle on a half teaspoon of salt, then massage the salt into the kale for about a minute to soften it.
    4 cups kale, in bite sized pieces, 1 tsp salt
  • To the kale, add the cooled couscous, sweet potato, and drained garbanzo beans. Mix together. Sprinkle on the pepitas and bacon crumbles. Lastly, drizzle on the dressing and toss to coat. Enjoy right away or eat it later, either way it'll taste great.
    1 15-oz can garbanzo beans, drained, ½ cup pepitas, ½ cup bacon crumbles
Keyword Fall, Kale Salad, Thanksgiving, vegetables