Vegetable And Couscous Salad

• 1 medium sweet potato, peeled and thinly sliced
• 2 small zucchini, thinly sliced
• 1 1/2 cups couscous
• 1 1/2 cups chicken stock, heated
• 1 can (16 oz) whole beets, drained and cut into wedges
• 1 cup baby spinach leaves
• 2 tbsp coarsely chopped fresh flat-leaf parsley
• None None FOR THE ORANGE DRESSING
• 1 tsp finely grated orange peel
• 1/4 cup orange juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard

1. Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook sweet potato and zucchini, in batches, until tender. Cool for 10 mins.
2. Meanwhile, combine couscous with stock in large heatproof bowl; cover. Let stand for 5 mins or until liquid is absorbed, fluffing with fork occasionally.
3. For the orange dressing, whisk all ingredients in a small bowl.
4. Add sweet potato, zucchini and remaining ingredients to couscous; stir gently to combine. Serve salad drizzled with dressing.

sweet potato, zucchini, couscous, chicken stock, beets, baby spinach leaves, parsley, orange juice, white wine vinegar, mustard

Taken from recipes-plus.com/api/v2.0/recipes/37244 (may not work)