Ingredients

150g (about 1 cup) orange sweet potato cubed

1 cup green beans halved

¾ cup instant couscous

1 cup (250ml) of boiling reduced salt chicken stock

½ punnet (2/3 cup) cherry tomatoes halved

1 cup frozen peas and corn thawed

½ red capsicum chopped

1/3 cup chopped mint

1 cup chopped flat leaf Italian parsley

Dressing

½ garlic clove crushed

1 tablespoon lemon juice

2 teaspoons olive oil

½ teaspoon honey

¼ teaspoon whole grain mustard

Method

1. Boil the sweet potato until tender (about 15 minutes), then drain

2. Boil the beans until tender (about 3 minutes), then drain

3. Put the couscous in a large bowl, pour over the stock. Cover and leave for 5 minutes or until liquid has been absorbed. Fluff with a fork to separate the grains.

4. Add the sweet potato, beans, tomato, corn, peas, capsicum and herbs to the couscous and mix.

5. In a bowl, whisk together dressing ingredients.

7. Pour the dressing over the salad and toss.

Tags: couscous salad, what's cooking this weekend