It's been hot this summer. Humid. So humid. Even though it's sunny out, sometimes I like to stay home. Feeling guilty, but also satisfied with the AC.
Here's a simple summer salad, a new family favourite thanks to my Mom and family get togethers! It's delicious on a hot humid day, or even on an inside guilt-free day.
Cous cous is extremely simple to cook. It's perfect for a quick dish. If you have never tried, this should be your first dish with it. I honestly don't think it'll let you down.
Hope you enjoy! And the rest of your summer days - inside or out!
Summer Sweet Cous Cous Salad
Total Time 35 minutes (really just waiting for the sweet potato to cook, everything else is super simple and fast)
1 small sweet potato, chopped (Feel free to omit if you don't want to turn on the oven!)
1 cup uncooked cous cous
1 1/4 cup broth
1/4 cup Olive Oil
2 tsp red wine vinegar
1 tsp cumin
1/4 cup cilantro
1 bunch green onions, chopped
1 cup frozen corn
1 can black beans, rinsed
1 tomato, chopped
salt/pepper to taste
optional: lime juice to taste!
What to do:
1) Prepare cooked sweet potato by roasting in the oven to get the sweetest taste. drizzle in a bit of oil so each piece is evenly coated and arrange on a single layer on a cooking sheet. Bake at 400 degree fahrenheit for about 25 minutes, or until just tender when inserted with a fork. Always try a piece to be certain it's cooked to your liking. (Try not to overcook or they'll be too soft and fall apart in the salad.)
2) Prepare cous cous by bringing broth to a boil. Remove from heat and add uncooked cous cous, stir once with a fork and let sit covered for 5 minutes. Fluff with a fork when done.
3) Prepare dressing by combining oil, vinegar, cumin, and cilantro. Add green onion, corn, black beans, and tomato. Stir evenly to combine.
4) When cous cous is done, add to the veggie/dressing and stir evenly to combine. When sweet potato is done, let cool for at least 10 minutes before adding to the salad. Add a little salt and pepper to taste. Enjoy!