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
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
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.
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.