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Couscous & Roasted Sweet Potato Salad with Chick Peas

15 Portions

Ingredients

500g Couscous (raw)
2 x tins chopped tinned tomatoes
1 x large sweet potato
1 x tin of chick peas (drained & washed)
100ml olive oil
1 x red onion (finely diced)
½ cucumber (finely diced)
¼ of each colour pepper (diced)
2 x cloves garlic
1 x dessert spoon of cumin
1 x dessert spoon turmeric
1 x dessert spoon paprika
2 x tea spoons of hot chilli powder
½ bunch mint (chopped)
Zest of 2 lemons

Method

Peel the sweet potato and chop it into ¾ inch cubes

Coat with half the olive oil and spices and lightly roast until tender.

Allow the sweet potato to cool and mix with the rest of the ingredients.

Refrigerate for 40 minutes to 1 hour before serving.

GI Content

Nutrient	Units	Amount
Energy	kcal	197.78
Protein	g	4.90
Fat, total	g	8.41
Polyunsaturates	g	1.01*
Monounsaturates	g	5.33*
Saturates	g	1.12*
Carbohydrate	g	27.56*
Sugars, total	g	3.70*
Starch	g	6.42*
Fibre (Englyst)	g	2.14*
Calcium	mg	37.10
Phosphorus	mg	130.76
Magnesium	mg	19.89*
Sodium	mg	88.46*
Potassium	mg	284.47*
Chloride	mg	142.47*
Iron	mg	2.92
Zinc	mg	0.39*

* This is an estimate

For further information, to purchase tickets for an event, or to request a leaflet, please call 01932 722330 or email: val.levy@asph.nhs.uk or val.marks@asph.nhs.uk

The Stephanie Marks Appeal, Communications and Fundraising, The Studio, Ashford & St Peter’s NHS Trust, Guildford Road, Chertsey, Surrey, KT16 0PZ