Helene'S Couscous Salad

• 1 1/2 lb sweet potatoe
• 4 T olive oil
• Sea salt
• 1 C Israeli couscous
• 2 C vegetable or chicken stock
• 1 small cinnamon stick
• 1 large onion or 1/2 onion and 1 shallot
• 1 C craisins (cranberries) or a mixture of golden raisins, apricot, or dried cherries
• 1/4 tsp ground cinnamon
• 1 tsp grated lemon zest
• juice from 1/2 fresh lemon
• 2/3 C roasted pine nuts
• 1 C chopped flat parsley

1. Peel and dice sweet potatoe into 1/4" pieces. Coat with 1 T olive oil and bake on upper oven shelf at 475 for 15 minutes. Do not over cook the potatoes.
2. In a large flat bottom pan, heat 2 T olive oil and saute onion with sea salt until translucent. Transfer to bowl.
3. In the same large flat bottom pan, heat 1 T olive oil and brown couscous. Stir in the broth and cinnamon stick and bring to boil. Cover and simmer for 15 minutes until liquid has been absorbed and couscous is al dente. Drain but do not rinse the couscous and remove cinnamon stick.
4. Combine: sweet potatoes, onions, cooked couscous, lemon zest, lemon juice, crasins, and ground cinnamon. Salad can be made 1 day ahead to this point. When ready to serve toss with parsley and pine nuts.

sweet potatoe, olive oil, salt, couscous, vegetable, cinnamon, onion, craisins, ground cinnamon, lemon zest, lemon, nuts, parsley

Taken from www.epicurious.com/recipes/member/views/helenes-couscous-salad-50065820 (may not work)