You just got home in the middle of the week too exhausted to cook anything elaborate. And you have a craving for bbq. (Or at least, I did.)
So, what do you do?
If you have a freezer, and you planned for just such an event, you can take some of the lamb kofta kebabs you’ve bbq’d previously out and warm them up. For a side dish, this warm couscous salad is mostly hands off, fast and filling. Put it on a pretty plate with a couple of tablespoons of home made or purchased tzatziki, and you could serve it to company.
Dessert … a scoop or two of butterscotch ripple ice cream.
Warm Sweet Potato & Couscous Salad – serves 4
1 cup couscous
1 cup (250ml) hot chicken stock seasoned with 1/2 tsp salt and 1/4 tsp ground black pepper
1 (400g) sweet potato, peeled, cut into 3/4 inch (2 cm) cubes
1 tbsp vegetable oil (optional if roasting sweet potatoes)
2 tbsp (300g) pine nuts**
2 tbsp (40ml) orange juice
2 tbsp (40ml) olive oil
Salt & freshly ground pepper
1-2 green onions, sliced on the diagonal
2 tbsp fresh parsley, chopped or 2 tsp dried parsley
** If you find you’ve misplaced your pine nuts, 1 tbsp of toasted sesame seeds work just as well.
Place couscous into a heatproof bowl. Pour the hot stock over couscous, cover and allow stock to absorb for about 5 minutes. Gently fluff with a fork.
Cook sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain.
(Or, if you have the oven on, drizzle some vegetable oil over the cubes, and season with salt and pepper. Bake at 425 deg F for 25-30 minutes, turning after about 15 minutes until the outside is golden brown and the inside is tender.)
To toast pine nuts heat a frying pan over a medium heat. Add pine nuts and stir until slightly golden. Transfer to a bowl immediately as nuts will continue to cook.
In a small jar with a lid, shake together the orange juice and olive oil. Season with salt and pepper to taste.
Add cooked sweet potato, sliced green onions, toasted pine nuts and parsley to the couscous. Pour the dressing over the ingredients and gently combine.