Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Couscous salad with roasted vegetables
Ingredients
- For the salad and dressing:
- 1 cup couscous
- 4 fresh figs, quartered
- 1/4 cup pomegranate seeds
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- A few mint leaves
- Freshly ground black pepper
- Salt
- For the roasted vegetables:
- 2 tomatoes, cut into wedges
- 1 yellow pepper, de-seeded and sliced lengthways
- 1 red pepper, de-seeded and sliced lengthways
- 1 red onion, cut into wedges
- 5 cloves of garlic, skins on
- 1/4 cup olive oil
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