Couscous Salad with Roasted Sweet Potatoes and Fried Dates! It may sound a bit odd that I am sharing a sweet potato salad in the midst of summer, in Congo where I reside, sweet potatoes are available year round, but I guess sweet potatoes can be found everywhere and the salad makes a great addition to your summer barbecues, night parties and any festive occasion!

Couscous Salad with Roasted Sweet Potatoes and Fried Dates

Rest assured, you are in for a healthy and delicious treat!

• Couscous is a tiny pasta made of semolina and wheat flour, it is commonly used in North African cuisine. It absorbs flavors of whatever it is cooked with, and today’s recipe is a great example showcasing how well the couscous soaks up the tasty flavors in this salad. Couscous grains have multi health benefits. Here is an article via Oraganic Facts.  about this underrated ingredient that I believe it should be more in your cupboard.
• The sweet potatoes not only add a wonderful flavor to the salad, they are nutritious and packed with minerals and vitamins, A, B6 and A; dates as well are extremely rich in antioxidants and boost immune system!
•  Pomegranate molasses and mustard are responsible for most of the tangy flavor in this salad.
• The sweet flavors come from the fried dates and the roasted sweet potatoes.
• The toasted pistachios add a lovely crunch and depth of flavor. All those ingredients play together to take the humble couscous grains to a lovely salad with lively flavors – the taste is divine!

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How to make the salad?

Start by the sweet potatoes:

Peel and cube the sweet potatoes, try to cut them into equal sized cubes. Place on an oven pan, add the onions, toss with salt, black pepper and 2 tablespoons olive oil. Roast them for about 20 minutes or until fork tender.

While the sweet potatoes are baking in the oven, cook the couscous.

How to cook the couscous?

It is darn easy to make the couscous, bring the water to a boil, add salt, butter and couscous, cover the pot, reduce heat to very low and let it simmer for 10 minutes, by that time the couscous must have absorbed the water.  Remove from heat and fluff the couscous with a fork. Set aside to cool down completely.

Now prepare the dressing

The dressing takes just a few minutes to make, a combination of olive oil, pomegranate molasses, mustard, salt and freshly grated black pepper, all are whipped with an immersion blender to create a well emulsified dressing.  The couscous will soak up the flavors in the dressing, you will love the contrast of savory and sweet.

Fry the dates

To caramelize the dates: pull open the dates and remove their pits. Heat olive oil over medium heat in a skillet, add the pitted dates and sizzle to lightly caramelize the dates, turning them on both sides, this happens in a couple of seconds, make sure not to leave them for long, you simply just need to give the dates a lightly coated caramel exterior, sprinkle with a pinch of salt and set aside to completely cool down, roughly chop the dates and set aside.

To present the salad: combine the couscous, sweet potatoes, raisins, fried dates and oranges slices. Pour the dressing over the couscous salad, stir well. Adjust salt to your taste preference.  Sprinkle the pistachios on top! Serve it as a main dish or even alongside grilled goodies!! How delicious!

• The sweet potatoes not only add a wonderful flavor to the salad, they are nutritious and packed with minerals and vitamins, A, B6 and A.  Couscous grains have multi health benefits. Here is an article about the health benefits of couscous via Oraganic Facts! Dates as well are extremely rich in antioxidants and boost immune system!

Serves 7-8

Ingredients

• 2 large sweet potatoes, 900 g./2 lb both together, diced to 2.5 cm/  1 inch cubes
• 1 1/2 cups couscous
• 1 1/2 cups water, to cook the couscous
• 2 teaspoon salt, for the couscous
• 2 tablespoons butter, to cook the couscous
• 2 medium sized onions, quartered
• A handful of Medjool dates, about 150 g. / 5 oz.
• 1/2 cup golden raisins
• 2 tablespoons olive oil, to fry the dates
• A pinch of salt, to add to the dates
• 1 orange, peeled and sliced
• 1 tablespoon parsley, chopped, for garnish
• 2 tablespoons olive oil, to roast the sweet potatoes
• A handful of raw pistachios, shelled

Dressing:

• ½ cup olive oil
• 2 tablespoons pomegranate molasses, a bit more if you like it tangy
• ½ teaspoon Dijon mustard
• Salt, to taste
• A pinch of freshly grated black pepper

Directions:

1. Start by the sweet potatoes: Peel and cube the sweet potatoes, try to cut them into equal sized cubes. Place on an oven sheet pan, add the  quartered onions, toss with salt, black pepper and 2 tablespoons olive oil. Roast them for about 20 minutes or until fork tender. While the sweet potatoes are baking in the oven, cook the couscous.
2. To make the couscous: bring the water to a boil, add salt, butter and couscous, cover the pot, reduce heat to very low and let it simmer for 10 minutes, by that time the couscous must have absorbed the water.  Remove from heat and fluff the couscous with a fork. Set aside to cool down completely.
3. To caramelize the dates: Pull open the dates and remove their pits. Heat olive oil over medium heat in a skillet, add the pitted dates and fry to lightly caramelize the dates, turning them on both sides, this happens in a couple of seconds, make sure not to leave them for long, you simply just need to give the dates a lightly coated caramel exterior, sprinkle with a pinch of salt and set aside to completely cool down, roughly chop the dates.
4. To make the dressing, using an immersion blender, mix together, the pomegranate molasses, olive oil, Dijon mustard, black pepper and salt, continue blending until the dressing is smooth and emulsified.
5. Evenly spread the pistachios on an oven pan, and roast in a preheated oven to 200°C/400°F, about 7-8 minutes until fragrant, Set aside to cool down, roughly chop with a knife.
6. To present the salad: Combine the couscous, sweet potatoes, fried dates, raisins and orange slices. Pour the dressing over the couscous salad, stir well. Adjust salt to your taste preference.  Sprinkle the pistachios on top! Garnish with chopped parsley! How delicious!

You might also enjoy these pomegrante molasses based salads:

CRUNCHY POMEGRANATE QUINOA SALAD

Labneh Tomato and Pomegranate Salad

Middle Eastern Salad

Fattoush

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