May be served hot or cold.
Bring water and 2 tbs oil to boil. Add couscous, cover and remove from heat.
Heat 2 tbs oil in skillet over med/high heat. Add onion and sage and sauté until onion is translucent.
Combine couscous, onion mixture, currants, roasted yam, pumpkin seeds, parsley and vinegar.
Season to taste with salt and pepper.
By Matt Rodigheri