Prepare sweet potatoes. Toss diced sweet potatoes with 1 tablespoon olive oil. Place
on a baking sheet and bake 30-40 minutes or until browned.
Prepare kale. Place 1 teaspoon of olive oil in a small frying pan. Add kale. Heat over
medium heat until kale has just wilted, about 50-60 seconds. Set aside to cool.
Prepare couscous. Place couscous in a small heat resistant bowl. Bring 1/2 cup of water
to a boil. Pour over couscous. Cover and let stand 10 minutes. Loosen couscous with a
fork and place in a large mixing bowl.
Assemble salad. Place all ingredients (except tahini sauce and hummus) in a large
mixing bowl. Mix until well coated with olive oil and lemon juice. Set aside until ready
to serve. May be refrigerated up to 2 days before serving.
To serve: Scoop 1/3 of a container of Sabra classic hummus onto a serving plate or bowl.
Swirl with the back of a spoon. Place approximately ½ cup of salad on top of the
hummus. Drizzle with sweet potato sauce.Optional: sprinkle with dried red chile and roasted pine nuts or pumpkin seeds. Serve with warm pita bread and a spoon!
Repeat for each serving.
