Couscous Salad with Roasted Sweet Potatoes and Fried Dates
Description
A colorful and flavor-packed couscous salad featuring tender roasted sweet potatoes, caramelized fried dates, juicy orange slices, and plump raisins, all tossed in a tangy pomegranate molasses dressing and finished with crunchy pistachios. A delightful balance of sweet, savory, and tangy flavors, perfect as a light main course or a festive side dish.
Ingredients
For the Roasted Sweet Potatoes & Onions:
- 2 large sweet potatoes 900 g / 2 lbs total, peeled and diced into 2.5 cm / 1-inch cubes
- 2 medium onions quartered
- 2 tablespoons olive oil
For the Fluffy Couscous:
- 1 ½ cups couscous
- 1 ½ cups water
- 2 tablespoons butter
- 2 teaspoons salt
For the Skillet Fruits & Crunch:
- A handful of Medjool dates about 150 g / 5 oz, pitted and halved or chopped
- ½ cup golden raisins
- 1 orange peeled and sliced into bite-sized pieces
- A handful of raw pistachios shelled
- 2 tablespoons olive oil for frying
- A pinch of salt
For Garnish:
- 1 tablespoon fresh parsley finely chopped
Instructions
Roast the Veggies & Pistachios
- Prep the oven: Preheat your oven to 200°C / 400°F.
- Roast the sweet potatoes and onions: Toss the cubed sweet potatoes and quartered onions with 2 tablespoons of olive oil, salt, and black pepper on a baking sheet. Roast for about 20 minutes, or until fork-tender.
- Toast the pistachios: Spread the pistachios evenly on a separate baking pan. Roast in the oven for 7 to 8 minutes until fragrant. Let them cool, then roughly chop with a knife.
Cook the Couscous
- Simmer: Bring the water, salt, and butter to a boil in a pot. Stir in the couscous, cover with a tight-fitting lid, and reduce the heat to very low. Let it simmer for 10 minutes until the water is completely absorbed.
- Cool: Remove from the heat, fluff the couscous with a fork, and set aside to cool down completely.
Fry the Dates
- Prep the dates: Pull open the Medjool dates, remove their pits, and roughly chop them.
- Flash-fry: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the dates and fry for just a few seconds on each side to create a lightly coated, caramelized exterior. Watch them closely so they do not burn!
- Season: Sprinkle with a pinch of salt and set aside to cool completely.
Blend the Dressing
- Emulsify: In a small bowl or jar, combine the pomegranate molasses, olive oil, Dijon mustard, salt, and black pepper. Blend with an immersion blender until the dressing is completely smooth and emulsified.
Assemble & Serve
- Toss: In a large serving bowl, combine the cooled couscous, roasted sweet potatoes and onions, caramelized dates, golden raisins, and fresh orange slices.
- Dress: Pour the dressing over the salad and stir well to coat. Taste and adjust the salt if needed.
- Garnish: Top the salad with the chopped toasted pistachios and fresh chopped parsley just before serving.
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