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🥗 Crispy Couscous Salad with Sweet Potato and Lemon

420 kcal · 25 min · 4 servings

Ingredients

• 400 g Sweet potato
• 200 g Semolina (Couscous)
• 400 g Chickpeas (can)
• 1 Stk Lemon
• 40 ml Olive oil
• 150 g Feta cheese
• 15 g Mint (fresh)
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Wash the sweet potatoes and cut them into small cubes of approx. 1 cm size.
2. 2. Mix the sweet potato cubes with half of the olive oil, salt, and pepper.
3. 3. Bake the sweet potatoes at 200 degrees convection on a baking sheet for 20 minutes until crispy.
4. 4. Open the can of chickpeas, drain the water and rinse the beans under cold water.
5. 5. Pour the couscous into a bowl and pour over 250 ml of boiling water. Cover the bowl and let it swell for 5 minutes.
6. 6. Squeeze the lemon and mix the juice with the remaining olive oil.
7. 7. Take the sweet potatoes out of the oven. Cube the feta roughly and chop the mint finely.
8. 8. Mix the swollen couscous, chickpeas, sweet potatoes, feta and mint in a large bowl. Pour everything with the lemon-oil mixture.
9. 9. Serve the salad directly or slightly cooled.

Nutrition per serving

• kcal: 420
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 58 g