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    You are in: Home / Recipes / Couscous Salad With Roasted Vegetables -- Delia Smith Recipe
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    Couscous Salad With Roasted Vegetables -- Delia Smith

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr 10 mins

    0 mins

    Ciocia Laura's Note:

    From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast desired vegetables in hot oven, 400°F.
    2. 2
      Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
    3. 3
      Prepare couscous by covering couscous with hot vegetable stock.
    4. 4
      While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
    5. 5
      Arrange layer of greens on large plate.
    6. 6
      Arrange roasted vegetables plus fennel over greens.
    7. 7
      Scatter blobs of goats' cheese over vegetables.
    8. 8
      Arrange remaining greens and scatter fennel fronds over the top.
    9. 9
      Sprinkle with nigella seeds.
    10. 10
      Dress salad at the table.

    Ratings & Reviews:

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    Nutritional Facts for Couscous Salad With Roasted Vegetables -- Delia Smith

    Serving Size: 1 (142 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 292.9
     
    Calories from Fat 137
    47%
    Total Fat 15.3 g
    23%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 71.7 mg
    2%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 1.0 g
    4%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    vegetable stock

    spreadable cheese with garlic and herbs

    mesclun

    nigella seeds

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