Date and Kumera Couscous Salad.

recipe name

April 17th, 2010

This is a very versatile salad, great as a light meal or to take to a BBQ.

Makes a large bowl (enough for two lunch serves).


  • 500 grams of kumera (sweet potato)
  • 2 tablespoons olive oil
  • 1 cup of couscous
  • 1/2 spanish onion
  • 1 teaspoon chilli flakes
  • 1 teaspoon cumin
  • 2 teaspoons cinnamon
  • 1 cup dates
  • 1/2 cup almonds


Pre-heat the oven to 190C / 375F. Peel and cube the kumera, coat with a tablespoon of the olive oil and place on a tray. Roast in the oven until cooked – about 30 minutes.

In a saucepan boil 1 cup of water, add the couscous, remove from the heat and cover with a lid. When all the water is absorbed remove the lid and fluff up the couscous with a fork.

Chop the onion, dates and almonds. Heat the remaining tablespoon of oil in a fry pan, then add the onion. Cook for a minute, then add the chilli, cumin and cinnamon. Add the dates, almonds, kumera and couscous when the spices are fragrant.

Serve warm.