Aurora's colorful autumn salad with couscous and sweet potatoes

Ingredients for 2 servings:

• 170 g couscous
• 1 m.-large apple, green
• 2 small onions, red, alternatively one large
• 1 m.-sized sweet potato(s)
• 2 tbsp olive oil
• 2 pinches of salt
• 2 pinches pepper, mixed, grainy
• 1 pinch(s) of turmeric

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Candida suitable, vegetarian

Heat/bring to a boil about half a liter of water in a kettle, pour the couscous into a small bowl (e.g. a cereal bowl), season with a pinch of salt and turmeric, and then pour the hot water over it. When the couscous is completely covered with water, add about 1-2 cm more water to the bowl, then set aside and let it steep. Grease a baking tray with 1-2 tablespoons of oil, wash and peel the sweet potato, and chop into large pieces. Slice the onions into rings and spread them on the baking tray along with the sweet potato pieces. Season everything with a pinch of salt and pepper and bake in the oven at 150-180°C (convection oven) for about 20 minutes. Stir the couscous occasionally and check whether it needs more liquid or whether it has absorbed all the liquid. After 20 minutes, remove the baking sheet from the oven and set aside. Rinse the washed apple and chop it into large pieces. Now transfer the couscous to a salad bowl and mix with the other ingredients. This wonderfully colorful autumn salad tastes great both hot and cold, so it can be eaten the next day. Note: The sweet potato pieces will remain firm to the bite, so don’t be surprised if they’re not as soft as usual after the specified baking time; this doesn’t affect their flavor at all and is intended.