Couscous salad with roasted figs and goat's cheese recipe

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

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.

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.

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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  • 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
  • 2tbsp Finest orange blossom honey
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  • Energy 1232kj 294kcal 15%
  • Fat 9.1g 13%
  • Saturates 3.2g 16%
  • Sugars 18.9g 21%
  • Salt 0.7g 12%

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

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