1To make the salad more visually appealing, I like to create roasted yam leaves. To do that, slice thinly a medium sized yam. Using Wilton cookie cutters create mini leaves or acorns. Place them on an oiled baking sheet for roasting. But feel free to also just chop a medium sized yam up into bite size pieces and roast it in the oven with olive oil and sea salt for about 10 minutes till tender.
2While the yams are roasting, boil water and add the fragula or israeli couscous. Boil for about 10-15 minutes, or until it achieves a nice al dente state. You don't want your pasta balls to be too soft.
3Drain the pasta balls.
4Mix the cooked fregula with olive oil and vinegar. Slowly incorporate the remaining ingredients. Decorate the salad with yam leaves and pomegranate seeds.