Curried Couscous with Roasted Veg and Orange Tahin
A delightfully unusual sweet and savory dish created with Rosh Hashanah in mind.
Ingredients
Salad
- 2 cups cooked whole wheat couscous or quinoa, bulgar, brown rice, etc., salted to your taste
- LIGHT dash of curry powder optional
- 15 petitpan squash or pieces of other squash or pumpkin
- 2 small-medium raw red beets sliced into thin rounds
- 1 small raw golden beet chopped into thin long pieces
- 1 large carrot sliced into thin rounds
- 3 tablespoons golden raisins
- 1/4 cup pomegranate arils
- 1/3 cup cooked or canned black eyed peas
- A small handful of alfalfa sprouts or any delicate leafy green
- Zest of half a small orange
Dressing
- 1/4 cup tehina 1-ingredient sesame paste, NOT the prepared condiment with other ingredients
- 1/4 cup orange juice water or any other fruit juice is fine
- 1 tablespoon water
- 1/3 teaspoon salt
- 2 teaspoons date syrup or other sweetener
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper, lay your squash, red beets, and carrot slices on it in a single layer, and salt to your taste.
- Roast in the oven for about 30 minutes or until cooked to your taste. I like the beets and carrots chewy and the squash soft.
- Mix dressing ingredients and shake or stir vigorously. Should be creamy but not too thick to drizzle.
- Mix the couscous with the cooked and raw ingredients, drizzle the dressing (DON'T mix it! Not even when you eat it! It's a different, better experience...trust me!), and top with the orange zest and sprouts.
Tried this recipe?Let us know how it was!