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roasted sweet potato and middle eastern couscous salad

May 30, 2018

This combination of orange carrots with tahini drizzle and a simple pasta salad is surprisingly good.

roastable vegetables like carrots, sweet potatoes, whole cloves of garlic, etc.
1.5 cups stock or broth
1/2 t cinnamon or middle eastern spice blend
1/2 onion, chopped
1 cup middle eastern/israeli style couscous (it’s bigger than regular couscous!)
olive oil
fresh cilantro or chives (optional)
orange juice (optional)
salt and pepper
dressing (i recommend a simple lemon vinaigrette or a tahini lemon sauce)

If you have oj in the house, you can drip a bit over the veggies. Otherwise, just cut into chunks, or leave whole if small veggies, like whole garlic cloves. Toss in olive oil and roast on 425 til sweet and soft. Cool and chop into bite-sized chunks.

In a pot, caramelize half an onion in olive oil. Add cinnamon and stock, lower to a simmer, and cook for about 15 minutes (don’t overcook!!! they will turn to mush!)

In a big bowl, combine all the couscous, veggies, herbs, and dressing, with salt and pepper to taste. Chill and serve.

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salad recipe by friedsig and tahini sauce by syrian foodie

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Not bad! I didn’t finish the whole recipe, so I might cut it down next time. Not a bad way to add some veggies to your Israeli / middle Eastern style couscous! Make sure you love the dressing to give this the sour kick it needs!

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