The sweet maple balances out the earthiness of the tahini and yams, giving this dish well-rounded depth.
*Coriander is a shared ingredient; use a third for this dish.
**If you’re on the Gluten Free Plan, we have given you quinoa instead of couscous. Cook the quinoa in boiling water for about 15 minutes, until soft and ‘sprouted’. Then, strain it through a fine sieve.