Roasted Root Vegetables & Couscous with Fall Fig Dressing

8-10
Servings
20m
Prep Time
1.5m
Cook Time
22m
Ready In


"A delicious side using root veggies and a dressing made of fig preserves to please any meal at any time of year!"

Original recipe yields 8-10 servings
OK
  • FOR FALL FIG DRESSING

Nutritional

  • Serving Size: 1 (420.5 g)
  • Calories 353
  • Total Fat - 7.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 160.9 mg
  • Total Carbohydrate - 64.6 g
  • Dietary Fiber - 9.7 g
  • Sugars - 20.1 g
  • Protein - 9.3 g
  • Calcium - 102.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 39.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425°F.

Step 2

Toss vegetables with olive oil in a large roasting pan, season liberally with salt and pepper and roast in the hot oven, stirring occasionally, until browned and tender, about up to an hour and a half.

Step 3

Meanwhile, combine 2 cups of Israeli (pearl) couscous in saucepan with 2 cups boiling water and 1 teaspoon salt. Simmer over low heat, covered, for about 10 minutes.

Step 4

Fluff couscous with a fork and spoon into a serving bowl. Pile warm roasted vegetables over couscous and drizzle with Fall Fig Dressing (method below). Sprinkle with dried cranberries and minced parsley, if using. Serve warm or chill and serve later.

Fall Fig Dressing:


Step 5

Whisk together the first 4 ingredients; season to taste with salt and pepper.

Tips & Variations


No special items needed.

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