Curried Couscous with Roasted Veg and Orange Tahin

Salad Therapy

A delightfully unusual sweet and savory dish created with Rosh Hashanah in mind.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 -6

Course: Grain, Pasta, Salad, Side Dish

Cuisine: Jewish

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

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.

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