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Couscous salad with roasted figs and goat's cheese recipe

Couscous salad with roasted figs and goat's cheese recipe

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Enjoy this delicious salad, packed with root veg, roasted figs and goats' cheese, it's quick to make and delicious to eat. See method

  • Serves 6
  • 15mins to prepare and 20mins to cook
  • 294 calories / serving

Ingredients

  • 4 carrots, cut into ribbons
  • 4 parsnips, cut into ribbons
  • 1 large red onion, finely sliced
  • 2 garlic cloves, sliced
  • 30ml (2 tbsp) olive oil
  • 4 fresh figs, each cut into 6
  • small handful thyme,
  • 250g (8oz) couscous
  • 350ml (12fl oz) hot vegetable stock
  • 100g (3½oz) British goat’s cheese
  • 2 tbsp Tesco Finest orange blossom honey
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1230kj
    294kcal     15%

  • Fat

    9g 13%

  • Saturates

    3g 16%

  • Sugars

    19g 21%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 47.7g Protein 7.8g Fibre 8.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots, parsnips, onion and garlic with 2tbsp of oil, then tip out into a large roasting tray. Season and roast for 15 minutes, adding the figs and most of the thyme for the final 5 minutes.
  2. Meanwhile, put the couscous in a large bowl and then pour over the hot stock. Leave covered for 5 minutes. Once the water has been absorbed, season and stir through three quarters of the roasted vegetables.
  3. Pile the couscous onto a serving plate and top with the remaining vegetables. Crumble over the cheese, scatter with the remaining thyme and drizzle over the honey.

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