2 medium kumara, chopped coarsely
2 Tbspn extra virgin olive oil
2 cloves garlic, sliced thinly
2 ½ cups couscous
1 tspn salt
2 cups boiling water
6 green shallots, sliced thinly
2/3 cup pine nuts, toasted
1 cup coarsely chopped flat-leaf parsley

Orange dressing:
2 tspn finely grated orange rind
¼ cup fresh orange juice
2 Tbspn lemon juice
2 tspn Dijon mustard
¼ cup extra virgin olive oil
Salt and freshly ground black pepper