Recipe courtesy of Bobby Flay
Yield:
4 servings
Level:
None

Ingredients

Directions

SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;

IDEAS YOU'LL LOVE

Steamed Couscous

Recipe courtesy of Alton Brown

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking