Vegetable And Couscous Salad - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, combine couscous with stock in large heatproof bowl; cover. Let stand for 5 mins or until liquid is absorbed, fluffing with fork occasionally.
For the orange dressing, whisk all ingredients in a small bowl.
Add sweet potato, zucchini and remaining ingredients to couscous; stir gently to combine. Serve salad drizzled with dressing.