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Saffron Roasted Vegetable Couscous Recipe

Saffron Roasted Vegetable Couscous Recipe

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Ingredients

Count

Nutrition

1074

Calories

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Ingredients:

Serving

2 red peppers, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 zucchini, cut into 1-inch dice
1/4 lb haricots verts , cut on the bias into 1-inch pieces
3 tbsp olive oil
salt and freshly ground pepper
3 cups vegetable stock
pinch saffron
1 tsp salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

Directions:

SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1074.36 Kcal (4498 kJ)
Calories from fat	102.66 Kcal
		% Daily Value*
Total Fat	11.41g	18%
Sodium	28480.53mg	1187%
Potassium	303.73mg	6%
Total Carbs	197.56g	66%
Sugars	2.7g	11%
Dietary Fiber	5.94g	24%
Protein	12.04g	24%
Vitamin C	82.1mg	137%
Iron	1.1mg	6%
Calcium	32.8mg	3%

Amount Per 100 g
Calories	290.09 Kcal (1215 kJ)
Calories from fat	27.72 Kcal
		% Daily Value*
Total Fat	3.08g	18%
Sodium	7690.04mg	1187%
Potassium	82.01mg	6%
Total Carbs	53.34g	66%
Sugars	0.73g	11%
Dietary Fiber	1.6g	24%
Protein	3.25g	24%
Vitamin C	22.2mg	137%
Iron	0.3mg	6%
Calcium	8.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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