Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 7 Ratings

Fresh orange and mint brighten this winter root vegetable salad.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a large heatproof bowl combine the cumin, ginger, cinnamon, 1 teaspoon of the salt and pepper. Add root vegetables and onion. Add oil and toss to coat. Arrange in a single layer in two shallow baking pans. Roast, uncovered, for 25 to 30 minutes or until tender, stirring once.

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  • Meanwhile, in the same large bowl combine boiling water, couscous, and 1/2 teaspoon salt. Stir. Cover tightly with plastic wrap or a lid and let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over.

Nutrition Facts

492 calories; fat 17g; saturated fat 2g; carbohydrates 77g; mono fat 11g; poly fat 3g; insoluble fiber 13g; sugars 16g; protein 13g; vitamin a 15579IU; vitamin c 58.4mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 4.3mg; vitamin b6 0.4mg; folate 107.1mcg; sodium 514mg; potassium 1037mg; calcium 173mg; iron 2.7mg.
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