Ingredients
-
4
-
1
-
3
-
7
-
7
-
2
-
-
6
-
3
-
1
-
1/2
-
1
-
1
-
-
Directions
Superfood Salad With Moroccan Dressing, This looks both super healthy and super tasty I am always in the need of healthy recipes so when I saw it in a back issue of Olive magazine I decided to put it here for safe keeping , This looks both super healthy and super tasty I am always in the need of healthy recipes so when I saw it in a back issue of Olive magazine I decided to put it here for safe keeping
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Steps
|
1
Done
|
Heat the Oven to 350 Degrees. |
|
2
Done
|
Toss the Beetroot With 1 Tbsp Olive Oil and Season. |
|
3
Done
|
Roast For 30 Minutes or Until Tender. |
|
4
Done
|
Cool, Then Peel and Cut Into Cubes. |
|
5
Done
|
Steam the Carrots and Broccoli Until Just Tender, About 4 Minutes, Then Refresh in Very Cold Water and Drain. |
|
6
Done
|
Put the Couscous in a Large Bowl and Pour Over 5 Fluid Ounces Boiling Water. |
|
7
Done
|
Cover For 10 Minutes Then Fluff Up With a Fork. |
|
8
Done
|
Whisk Together the Dressing Ingredients and Season. |
|
9
Done
|
Put the Couscous Into a Serving Dish, Sit the Vegetables on Top and Pour Over the Dressing. |
|
10
Done
|
Sprinkle With Pumpkin Seeds and Parsley and Serve. |
