If you’ve never tried Israeli couscous, you’re in for a treat. It’s a type of toasted pasta with a delightfully chewy texture, and is quick and easy to prepare.

When combined with baked sweet potato, steamed broccoli and a piquant sauce, it makes a delicious main course salad.

Warning – Israeli couscous is not suitable for those who require a gluten free diet.

Ingredients:

1 large sweet potato, peeled and diced
1 tbsp low sodium vegetable broth, or water saved from steaming vegetables
1 tsp cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 cup wholemeal Israeli couscous
1 1/4 cups boiling water
1 head broccoli, cut into florets
2 cloves garlic, peeled
2 cm ginger, peeled
1 bunch coriander
2 tbsp tahini
Juice of 2 limes
Water to thin
2 tbsp walnuts

Method:

Preheat oven to 200°C. Line a baking sheet with a silicon baking mat or baking paper.

Toss sweet potato cubes with vegetable stock or steaming water, and spices. Spread on prepared baking sheet in a single layer, and bake for 20 minutes or until tender, turning once during the baking process.

Steam broccoli florets for 5 minutes, or until just tender.

Add couscous to boiling water and simmer, covered, for 10 minutes. Allow to cool.

Combine garlic, ginger, fresh coriander stems and leaves, tahini and lime juice in a food processor or high powered blender. Blend until smooth, adding enough water to reach a pouring consistency.

Toss sweet potato, broccoli, couscous and dressing together in a serving bowl. May be served warm or cool.