Go Back Email Link
Fall Whole Wheat Couscous Salad

Fall Whole Wheat Couscous Salad

Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Salad
Cuisine: Moroccan

Ingredients

Salad

  • 1 cup Whole Wheat Couscous, cooked
  • 2 Sweet Potatoes, diced
  • 1 cup Cranberries, dried
  • 4 oz. Feta Cheese
  • 1/2 Red Onion, diced
  • 1 cup Kale, shredded
  • Almonds, sliced

Dressing

  • 1/2 cup Olive Oil
  • 1 tbsp Maple Syrup
  • 1 tbsp Dijon Mustard
  • 2 tbsp Apple Cider Vinegar
  • 1 clove Garlic, minced
  • 1/2 Lemon, juiced
  • Salt & Pepper

Instructions

Salad

  • Cook couscous according to box and let cool.
  • Toss diced sweet potatoes with olive oil, salt and pepper and spread on a baking sheet. Roast at 350°F for 30-35 minutes tossing 2-3 times.
  • In a large bowl toss couscous, dried cranberries, feta, kale, toasted almonds, sweet potatoes, and red onion. Toss with dressing. Add salt and pepper to taste.

Dressing

  • In a jar whisk together the dressing ingredients - olive oil, dijon, maple syrup, lemon juice, garlic and apple cider vinegar. Season with salt and pepper.