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RECIPE

Tiny grains of dough and roasted veggies, golden raisins and toasted pine nuts make the whole salad sing

Tara Kelley contributed with this recipe.

Found the most gorgeous organic tri colored carrots at my Farmers Market had to give them a go in this salad.

 

INGREDIENTS

Cous cous
Roasted Veggies
Garlic
Herbs to garnish
5

COOK TIME

Vegan

RECIPE PREPARATION

Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock

Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.

Enjoy!

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