Recipe developed by Roni's Kitchen. This beautiful colourful salad makes a great addition to any meal!
Roasted Yam & Lemon
Preheat the oven to 400°F.
On a baking sheet lined with parchment paper, place diced yam. Drizzle with olive oil and add spices. Next to the yam, place lemon slices.
Bake yam and lemon at 400°F for 25 minutes.
Place 1 cup instant couscous in a bowl. Add 1 cup boiled water and ½ tsp salt. Mix well. Cover and set aside for 5 minutes.
Fluff with a fork and set aside.
Place all ingredients in a jar and mix well together.
Place cooked couscous in a large bowl and add roasted yam, sliced veggies, herbs, chickpeas, raisins and the dressing. Mix well.
Taste and adjust salt & pepper if needed. Garnish with olives, roasted lemon slices and parsley. Serve & enjoy!
*For a Gluten Free alternative, use cooked Quinoa.