1 large red onion, cut into wedges

3–4 carrots, cut into thick slices

1 small rutabaga, peeled and cut into chunks

2–3 medium sweet potatoes, cut into chunks

1 kabocha squash, cut into wedges

1 fennel bulb, cut into wedges

3–4 tablespoons Gefen Olive Oil

2 teaspoons Haddar Kosher Salt

1 and 1/2 teaspoons smoked paprika

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon Pereg Sumac

1 teaspoon fresh thyme

1/2–1 teaspoon ground fennel or lightly crushed fennel seeds

2 tablespoons pomegranate molasses

2 tablespoons Gefen Olive Oil

1 clove garlic, grated

1/4 teaspoon smoked paprika

pinch salt

1 whole spatchcocked chicken

1 lemon, sliced

6–8 cloves garlic

pinch salt

1 cup couscous

1 cup boiling water

1–2 tablespoons Gefen Olive Oil

big pinch salt

handful chopped parsley or cilantro