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Roasted Vegetable Couscous Salad Recipe

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This recipe for Roasted Vegetable Couscous Salad, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Walker
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:

4 oz. olive oil

1 level t. cayenne pepper

2 T. cumin

2 heaped T. tomato paste

4 T. lime juice

Couscous:

10 oz. couscous

18 oz. vegetable stock

salt

pepper

Roasted Vegetables: (any combination)

red onion, red pepper, fennel, eggplant, zucchini

garlic

olive oil

Directions:
Directions:
Dressing:

Whisk all ingredients together.

Couscous:

Place couscous in a serving bowl, pour boiling stock over, salt/pepper. Stir with fork, let stand for 5 minutes. Stir again to break up couscous.

Roasted Vegetables:

Place vegetables on rimmed cookie sheet. Sprinkle with olive oil, stir and roast at 400 degrees approx. 30-40 minutes (or until done).

Place vegetables on couscous and top with dressing.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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