Tabbouleh, Baked Sweet Potato & Chickpea Salad
2 large sweet potatoes, cut into bite sized cubes
1½ cups cooked chickpeas
2 large tomatoes, finely chopped
½ cup scallions, finely sliced
1 bunch fresh parsley, finely chopped
1 red onion, finely diced
1 handful fresh mint, chopped
¼ cup whole grain couscous
1 tsp salt
juice of 1 lemon
¼ tsp cayenne pepper
Preheat the oven to 400°F/200°C.
Place the sweet potato cubes onto a baking sheet and place them in the oven to bake for 20 minutes until cooked through and slightly browned on the edges.
For the couscous:
Place a ¼ cup of whole grain couscous in a bowl and cover with boiling water. Let stand for 10 minutes, just prior to serving.
Place the parsley, mint, tomatoes, scallions, onions, soaked couscous, 1½ cups of cooked chickpeas and the baked sweet potatoes in a salad bowl.
In a separate small bowl add 1 tsp of salt, the juice of 1 lemon juice, ¼ tsp cayenne pepper and mix well with a whisk. Add it to the salad mixture. Mix well and serve.
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