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Sweet potato on the bbq with couscous salad

Sweet potato on the bbq with couscous salad

Whether you’re hosting a summer BBQ or just craving a special meal, this sweet potato on the BBQ with couscous salad will surely surprise you and your guests.

Ingredients:

2 sweet potatoes
120 g (wholemeal) couscous
2 tsp ras el hanout spice mix
1 red bell pepper
2 tbsp sultanas
1 small red onion
A dash of olive oil and vinegar
4 tbsp coconut yoghurt
Fresh garden cress
2 cloves of garlic

Preparation

  • 1
    Start by boiling the sweet potatoes until tender, around 15 to 20 min, before you place them on the BBQ. Remove them from the water and allow the steam to escape.

  • 2
    Prepare the couscous according to the packet instructions. Meanwhile, dice the red onion and red bell pepper into small cubes. Season the couscous salad to taste. Add the sultanas, bell pepper, onion, spice mix and a dash of olive oil and vinegar.

  • 3
    Make the fresh dip by mixing vegan coconut “yoghurt” with chopped garlic, salt and pepper.

  • 4
    Prick the sweet potatoes several times with a fork and brush them with a little olive oil. Grill them on the barbecue, turning them several times.

  • 5
    To serve, cut open the sweet potatoes and fill them with the fresh dip. Sprinkle with coarsely ground pepper and garnish with fresh garden cress.

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