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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.
4 to 6
Servings
1 hour
25 minutes active
Ingredients
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½
teaspoon ground cinnamon
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, stir together the cinnamon, 1 teaspoon salt and ½ teaspoon pepper. In a large bowl, toss together the pecans, 1 tablespoon oil and 1 teaspoon of the cinnamon mixture. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Toast the pecans, stirring occasionally, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a small bowl; set aside. Reserve the baking sheet.
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