…with avocado and feta
A simple salad that is anything but when it comes to flavour. Hearty couscous, fresh kale, creamy avocado and salty feta make for one delicious lunch. Once you’ve made it once you’ll want to make it again, why not try switching it up and using quinoa instead of couscous, replace the feta with halloumi, or roasted carrots until caramelised in place of the sweet potato? Enjoy!
Sweet potato + couscous salad
Print This
Ingredients
- 1 large sweet potato (approx. 450g)
- 3 tbsp extra virgin olive oil
- 1/2 tsp garlic granules
- 120g dried couscous
- 170ml vegetable stock
- 70g kale
- 120g feta (dairy or dairy-free)
- 1 large avocado (or 2 smaller)
- Chilli flakes, to serve (optional)
Instructions
Begin by preheating the oven to 180c. Wash the sweet potato and very carefully cut into small chunks. Drizzle with 2 tbsp of olive oil and the garlic granules and place in the oven for 25 minutes to cook.
Meanwhile, cover the couscous in hot vegetable stock, cover and let it absorb the water before fluffing with a fork.
Next, massage the kale in the remaining tbsp of olive oil until softened. Season with salt and put to one side.
When the sweet potato chunks are cooked, line the lunch boxes with a small amount of kale and then combine the rest with the couscous and sweet potato chunks.
Fill the boxes with this mixture and then top with the feta chunks.
Serve with the avocado slices fresh each day, adding a pinch of chilli flakes too, if you like.
