Savory Roasted Sweet Potato and Fig Couscous Salad with Arugula

Name: Savory Roasted Sweet Potato and Fig Couscous Salad with Arugula
Prep time: 3 min
Cook time: 3 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup couscous; 2 medium sweet potatoes, peeled and diced; 1 cup dried figs, chopped; 4 cups arugula, roughly chopped; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/4 cup feta cheese, crumbled (optional); 1/4 cup walnuts, toasted and chopped (optional); 1 tablespoon balsamic vinegar

Craving a dish that balances sweetness and earthiness? This roasted sweet potato and fig couscous salad brings together roasted sweet potatoes, luscious figs, and peppery arugula f

3Prep min

3Cook min

45Total min

4Serves

Craving a dish that balances sweetness and earthiness? This roasted sweet potato and fig couscous salad brings together roasted sweet potatoes, luscious figs, and peppery arugula for a delightful culinary experience. It's the perfect side or light main course, bursting with flavors that will tantalize your taste buds. Picture this: fluffy couscous mingling with caramelized sweet potatoes and chewy figs, all tossed together with fresh arugula. This dish is not just a meal; it's an experience that celebrates seasonal ingredients while delivering a satisfying texture and taste. Whether you're hosting a gathering or simply treating yourself to a nutritious meal, this recipe offers a wonderful blend of flavors that will impress your guests and leave you feeling fulfilled. Delicious Roasted Swee

Ingredients

1 cup couscous
2 medium sweet potatoes, peeled and diced
1 cup dried figs, chopped
4 cups arugula, roughly chopped
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup feta cheese, crumbled (optional)
1/4 cup walnuts, toasted and chopped (optional)
1 tablespoon balsamic vinegar

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast Sweet Potatoes: Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, pepper, and cinnamon. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
Prepare Couscous: In a saucepan, bring 1 cup of water to a boil. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Combine Ingredients: In a large bowl, combine the roasted sweet potatoes, chopped figs, and fluffed couscous. Gently fold in the arugula.
Dress the Salad: Drizzle with the remaining olive oil and balsamic vinegar, then toss to combine. Top with crumbled feta and chopped walnuts if desired.
Serve: Enjoy the salad warm or at room temperature.

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