Servings: four as a side dish.
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Make a meal of this salad by serving it with grilled shrimp skewers.
Made as is (except roasted the veggies instead of grilling them) and it was fabulous. I used tri-color couscous, so the presentation was beautiful. A possible go to for our next outing.
I followed this recipe exactly for the 4th of July BBQ. It was delicious. All the ingredients together give it great flavor. The red onions and zucchini were crisp, not mushy. It takes a little bit of time to prepare but it was worth it. I made the spice mixture and prepared the cilantro and orange zest and juice before hand so I could just toss it in. I paired it with some steaks. My husband loved it. I will definitely be making this again!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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