This is a very versatile salad, great as a light meal or to take to a BBQ.
Makes a large bowl (enough for two lunch serves).
Pre-heat the oven to 190C / 375F. Peel and cube the kumera, coat with a tablespoon of the olive oil and place on a tray. Roast in the oven until cooked – about 30 minutes.
In a saucepan boil 1 cup of water, add the couscous, remove from the heat and cover with a lid. When all the water is absorbed remove the lid and fluff up the couscous with a fork.
Chop the onion, dates and almonds. Heat the remaining tablespoon of oil in a fry pan, then add the onion. Cook for a minute, then add the chilli, cumin and cinnamon. Add the dates, almonds, kumera and couscous when the spices are fragrant.