North African Veggies & Couscous

Chef Einat Admony of Balaboosta and Taïm in New York City brings a taste of her Israeli kitchen to your table. This tender medley of parsnips, sweet potatoes, and cauliflower florets is bursting with layers of flavor — starting with cilantro, turmeric, and paprika, and balanced out with a citrusy blend of Persian lime, preserved lemon, and orange. Vibrant sauteed swiss chard and fluffy couscous add next-level nourishment, topped off with Einat’s own homemade chirchi (a creamy blend of carrots, butternut squash, and spices) and crunchy ja’ala for the perfect finishing touch.