Ingredients
Scale
- 1 cup Israeli couscous
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 1 small yam or sweet potato, peeled and cubed
- 1/2 cup dried cranberries
- 1 tablespoon fresh mint, chopped
- 1/4 cup pine nuts
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Start the couscous: Bring the water to a boil in a medium pot. Add the Israeli couscous, yam, and salt.
- Simmer: Cover the pot and reduce the heat to a gentle simmer. Cook for about 12 minutes, or until the couscous is tender and the yam can be easily pierced with a fork.
- Add the good stuff: Remove from the heat and stir in the dried cranberries, mint, pine nuts, lemon juice, and olive oil.
- Serve: Toss everything together and serve warm or allow it to cool and enjoy it cold.
Notes
- Keep it one-pot: The couscous and yam cook together, which means less cleanup.
- Cut the yam small: Smaller cubes cook quickly and evenly.
- Serve it either way: This salad is delicious warm, at room temperature, or chilled.
- Toast the pine nuts: If you have a few extra minutes, toast them in a dry skillet for a little more crunch and flavor.
- Make it your own: Try chopped parsley, toasted almonds, chickpeas, or another dried fruit.
