By In The Kitchen With Stefano Faita
INGREDIENTS
1 small to medium sweet potato, peeled and cut into small dice
1 medium zucchini, cut into small dice
2 cups cooked green beans, cut into small dice
1 1/2 cups Israeli couscous
1 roasted red pepper or 3 jarred roasted red peppers, diced
1 cup grape tomatoes, cut in half
3 to 4 green onions, diced
1 tbsp. Quick Preserved Lemons, or to taste, finely chopped
2 tbsp. chopped fresh mint
Harissa Dressing
1/4 cup white wine vinegar
1 tbsp. honey
2 tsp. or 1 tbsp. Harissa Sauce, or to taste
1/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
PREPARATION
Bring large pot of water to a boil. Generously salt. Add sweet potatoes and cook until tender crisp, about 8 to 10 minutes. Then add green beans and cook for 2 to more minutes. Add zucchini and cook until vegetables are tender, about 2 minutes more. Drain well, reserving water to cook couscous, if desired. Add vegetables to large bowl. Set aside.
Cook Israeli couscous in boiling salted water until al dente, about 8 to 10 minutes. Drain well.
Add to the bowl of vegetables: cooked couscous, roasted red peppers, grape tomatoes and green onions Add Harissa Dressing and mint. Toss to combine. Finish with 1 tbsp. Quick Preserved Lemons. Serve salad warm or cold.
Harissa Dressing
Whisk together white wine vinegar, honey, Harissa Sauce and olive oil. Season with salt and pepper. Taste and adjust for seasoning.
Yield: 4 to 6 servings.