Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Warm Couscous with Vinaigrette Dressing
- Preparation Time:
10 minutes
- Per Serve:
1300 kJ (310 cal). Protein 9 g. Fat 11 g. Carbohydrate 43 g. Sugars 3 g. Sodium 510 mg. Potassium 360 mg. Calcium 20 mg. Iron 0.6 mg. Fibre 1 g.
- Cooking Time:
15 minutes
- Serves:
8
Ingredients:
2 cups couscous
2 1⁄2 cups boiling water
2 x 10 g chicken-flavoured Massel stock cubes,* crumbled
2 cups sweet potato (kumara), diced and roasted
1 tablespoon olive oil
1 bunch fresh asparagus, steamed and sliced
1⁄3 cup Sanitarium pistachio nuts (or others of your choice)
Dressing
3 tablespoons Sanitarium Macadamia Nut Oil†
3 tablespoons rice vinegar
1 tablespoon chopped fresh coriander
1⁄2 teaspoon salt
Instructions:
1. Toss sweet potato in oil. Place on a baking tray and bake in a hot oven, 200°C, for 15 minutes or until golden.
2. Place couscous in a bowl. Dissolve stock cubes in boiling water and pour over couscous. Cover and stand until liquid is absorbed. Stir with fork.
3. Toss warm couscous, roasted sweet potato and asparagus together.
4. Combine dressing ingredients and gently mix through the couscous. Serve garnished with the pistachio nuts.
* Massel Ultracube stock cubes are 100 per cent vegetable-based and contain no animal content.
† Not all Sanitarium products are available in all regions. Contact SNS if you would like more information on alternative ingredients.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
