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Toasted Pearl Couscous with Sweet Potato and Cranberries
This salad combines couscous with cinnamon-roasted pecans and chunks of tender sweet potato. Quick-pickled onion and dried cranberries lend pops of color and tangy flavor. We use pearl couscous, also known as Israeli couscous, which actually is a type of pasta. To bring out its wheaty, nutty taste, we first toast the couscous with a little olive oil before simmering with water. This autumnal salad is easy enough for a weeknight meal, but also is a perfect addition to a holiday dinner, especially since it’s delicious served at room temperature. If you like, garnish with crumbled fresh goat cheese.
teaspoon ground cinnamon
Kosher salt and ground black pepper