Couscous salad with roasted sweet potato and black beans

Name: Couscous salad with roasted sweet potato and black beans
Ingredients: 625 g Knorr Taboulé couscous salad; 1 l Water; 1 Extra virgin olive oil; 1 kg Sweet potatoes; 30 g Olive oil; Salt and pepper; 100 g Spring onions; 250 g Cucumber; 3 units.items Sprig of flat-leaf parsley; 200 g Pumpkin spaghetti; 200 g canned black beans; 3 Hellmann's Dressing Classic; 5 g shiso purple cress

Couscous salad with roasted sweet potato and black beans with Hellmann's Dressing Classic.

This Hellmann's classic dressing is made with ingredients such as vegetable oils, garden herbs, and mustard. This vegetarian and vegan dressing is free from added flavor enhancers, artificial colorings, and preservatives.

Ingredients

625gKnorr Taboulé couscous salad

1lWater

1Extra virgin olive oil

1kgSweet potatoes

30gOlive oil

Salt and pepper

100gSpring onions

250gCucumber

3units.itemsSprig of flat-leaf parsley

200gPumpkin spaghetti

200gcanned black beans

3Hellmann's Dressing Classic

5gshiso purple cress

Preparation

Put the tabbouleh in a bowl and mix it with the water and olive oil.
Cover and refrigerate the tabbouleh for at least one hour.

Peel the sweet potatoes and cut them into large pieces.
Mix them with some olive oil and season with salt and pepper.
Roast the cut potatoes for about 20 minutes at 185°C in the oven.
Cut the spring onion into rings and the green part into fine julienne, and place them in some ice water.
Cut the cucumber into diagonal wedges and pick the flat-leaf parsley.

Spoon the couscous into the bowls. Distribute the roasted potato, cucumber, spring onion rings, black beans, and picked parsley over the couscous.
Finish the salad with the pumpkin spaghetti, Hellmann's Classic Dressing, spring onion greens, and some shiso purple leaves.