Potato, Pomegranate & Crispy Cous Cous Salad
Serving: 6
Share this recipe!
Directions
- Preheat the oven to 200°C. Toss potatoes with 1 Tbs. olive oil, paprika, salt and pepper. Place on a baking sheet lined with baking paper and roast for 35-45 minutes, tossing after 20 minutes. Allow to cool slightly.
- At the same time, in a pan over the stove combine raw cous cous, 1 Tbs. olive oil, 1/2 cup water, and some black pepper to taste. Over medium heat, cook (stirring occasionally) for 10-15 minutes before draining on paper towel and allowing to cool.
- Whisk together balsamic vinegar, xylitol, Dijon mustard, garlic, cayenne pepper and oil. Separately, in a small bowl toss together diced apple pieces and lemon juice.
- In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted potatoes, crispy quinoa and toss with dressing before serving.
Ingredients
- 2 Medium Potatoes (360g), with skin
- 1 tbsp Olive Oil
- ½ tsp Himalayan Salt
- Ground Black Pepper, to taste
- ½ tsp Ground Black Pepper, to taste
- ¼ cup Uncooked Wholewheat Cous Cous
- 1 tbsp Olive Oil
- 1 Small Green Apple (150g), diced
- 1 tbsp Fresh Lemon Juice
- 1 cup Baby Spinach Leaves (30g)
- ⅓ cup Pomegranate Seeds
- ⅓ cup Walnuts, toasted
- ½ cup Balsamic Vinegar
- 1 tbsp Xylitol
- 1 tbsp Dijon Mustard
- 1 tsp Garlic, minced
- ¼ tsp Cayenne Pepper
- ¼ cup Extra Virgin Olive Oil