City Market's Couscous and Sweet Potato Salad

This chilled salad is the perfect dish to slip into fall while still holding onto a little bit of summer.

A blue plate on a red tableclothe. In it is a lump of couscous and sweet potato salad!

Prep Time

15 minutes

Cook Time

35 minutes


2 lbs


1 1⁄2 pounds sweet potato (peeled & diced into 1/4" cubes)
4 tablespoons olive oil (4 tablespoons for vinaigrette, more to coat sweet potato)
2 cups couscous
3 cups water
1 teaspoon salt
  scallions (chopped, for garnish)
2 cloves garlic (peeled and minced)
2 tablespoons ginger root (peeled and minced)
1 1⁄2 tablespoons lime juice
6 tablespoons rice wine vinegar
4 tablespoons olive oil
2 tablespoons sesame oil, toasted
1 teaspoon salt


1. Toss sweet potatoes in oil. Roast in oven at 325F for 15-20 minutes or until just soft. Chill.

2. Bring water to a boil. Place couscous and 1 tsp salt in a large bowl, and pour boiling water over couscous. Cover with plastic wrap and let sit for 15-20 minutes. When couscous is tender (but not mushy), drain and rinse under cold water and set aside.

3. Whisk vinaigrette ingredients together in a large bowl.

4. When all components are ready, combine in large bowl. Adjust seasoning as necessary.

5. Garnish with chopped scallions before serving chilled.