Ingredients:

1 cup pearl couscous

1 cup water

2 T. virgin olive oil

1 t. turmeric

1 T sea salt

½ cup halved mini/baby carrots

1 large shallot sliced in ¼ inch thick rings

2 T. virgin olive oil

12 ounces maitake mushrooms

2 T virgin olive oil

2 T. butter

Small handful pea shoots

½ cup shucked, blanched and peeled fava beans

Tahini Dressing*

Kosher or Sea Salt and fresh pepper

Instructions:

1. Pre heat oven to 400 degrees

2. In a pot, toast couscous in olive oil until some of it starts to turn golden brown. Add turmeric and stir in. Then add water & sea salt, cover and turn down heat to low.

3. Cook 10 minutes and check to see if all of the water has absorbed. If not, cook 1-2 minutes longer. Transfer couscous to a cookie sheet to cool.

4. Brush a sheet pan with oil. Toss carrots and shallots with olive oil, salt, and pepper and spread evenly on half of sheet pan. Place clusters of mushrooms on other half and brush with olive oil and melted butter; season with salt and pepper.

5. Roast veggies in the oven until just tender and lightly colored, about 20 minutes.

6. Toss couscous with veggies, fava beans, 2 tablespoons of dressing, salt, pepper and a couple good pinches of pea shoots.

7. Divide pea shoots among 4 bowls or salad plates and spoon equal portions of couscous salad over pea shoots. Top with a cluster of mushrooms and drizzle a teaspoon of dressing around plate/bowl and over mushroom.

Ingredients:

2 T minced shallots

1 T minced fresh ginger

2 oz, rice vinegar

1 t. white miso

2 T water

3 T tahini

1 t. salt and 3-4 twists of fresh pepper

2 oz. any neutral oil

Instructions:

1. In a bowl, whisk first 7 ingredients together well and emulsify oil in. Taste and adjust salt and pepper if needed or vinegar balance to your liking.

2. Let sit an hour before using so flavors can meld.