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    You are in: Home / Recipes / Roasted Vegetable Couscous Salad With Harissa-style Dressing Recipe
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    Roasted Vegetable Couscous Salad With Harissa-style Dressing

    Average Rating:

    7 Total Reviews

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    • on August 13, 2011

      I have tried this recipe several times but I found it on Delia Smith's website (deliaonline, I think). It is exactly the same recipe, word for word!

      P.S. Delia Smith is a very well-known chef in the U.K.

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    • on June 07, 2009

      Ooh, delicious!! I also made it without the cheese, and the flavors are amazing :) I added artichoke hearts & sweet potato chunks, along with chopped parsley - and the dressing was perfect as is. This would also be great tossed with spinach fettucine (hot), leaving out the couscous - or with tricolored rotini (cold) as a pasta salad! YUM

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    • on August 12, 2008

      This is truly delicious and would be wonderfu for a dinner party of adventurous eaters that enjoy strong ethnic flavors. I've made it about four times now and sometimes short cut with the chicken meat from a cooked rotisserie chicken. I do make a few modifications now that it is a staple for our personal taste. I cut the olive oil by an ounce and the lime juice by a bit on the dressing - it makes the dressing a bit lighter and less zingy so the other flavors come through more. I typically leave the cheese out as it cuts calories and it the dish has plenty of flavor without it. I also leave out the black olives because I find them a bit too salty and I think they overwhelm the other flavors. I have also varied the veggies and the pasta base and used whatever I have on hand. I do recommend a smaller pasta or rice to soak up all the delicious flavors, and I find it just as enjoyable at room temperature or heated up. In addition, the leftovers, if there are any, are just as great the next day. Thanks so much for posting this!

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    • on December 10, 2007

      This was divine. I made it without the goat cheese and it was still fantastic.

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    • on May 14, 2006

      Who needs meat when veggies can be so super tasty and filling. I only used 1tbs cumin in the dressing, I do like it but am not crazy about it. Seemed enough. This sure is one fabulos recipe. Just like Delia Smiths recipe from England.

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    • on October 31, 2005

      I forgot to review this recipe earlier. I have made this twice now. We absolutely ADORE it! I have made this without the leeks and tomatoes (the tomatoes looked horrible at the store the last time) and I just added another eggplant. This is so wonderful also for lunch the next day. Also loved the addition of goat cheese--this recipe would be fine without it but it is absolutely to die for with it. Excellent recipe, as usual, Meanie!

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    • on April 08, 2005

      This vegetarian salad is surprisingly rich and very delicious. The various flavors are not in the least wimpy but rather bold and vibrant. The depth of the roasted vegetables with the creaminess of the goat cheese and the spiciness of the dressing is just a winning combination. I love the salty tidbits of olives and capers as well. In the summer I plan on having this as a no oven meal by grilling the veggies outside. YUM!

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    Nutritional Facts for Roasted Vegetable Couscous Salad With Harissa-style Dressing

    Serving Size: 1 (639 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 843.8
     
    Calories from Fat 444
    52%
    Total Fat 49.3 g
    75%
    Saturated Fat 11.5 g
    57%
    Cholesterol 22.4 mg
    7%
    Sodium 375.8 mg
    15%
    Total Carbohydrate 84.4 g
    28%
    Dietary Fiber 14.4 g
    57%
    Sugars 12.5 g
    50%
    Protein 21.0 g
    42%

    The following items or measurements are not included:

    vegetable stock

    mixed salad greens

    onion seeds

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