Israeli Couscous Salad with Roasted Vegetables

Name: Israeli Couscous Salad with Roasted Vegetables
Yield: 1 serving
Ingredients: 1 small eggplant; 1 small zucchini; 1 small yellow squash; 1 red pepper; 1 small red onion; 3 cloves garlic; 2 tablespoons olive oil; salt and pepper; 3 cups water; Pinch of salt; 1 1/2 cups dry Israeli couscous; 1/4 cup chopped basil; 1/3 cup feta cheese; For the Balsamic Dressing:; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 garlic clove; 1/2 cup olive oil; Salt and freshly ground pepper

User Reviews

4.4

24 reviews

Good

Course
Salad
Cuisine
Vegetarian

Israeli Couscous Salad with Roasted Vegetables

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

1 small eggplant chopped
1 small zucchini chopped
1 small yellow squash chopped
1 red pepper chopped, seeds removed
1 small red onion chopped
3 cloves garlic
2 tablespoons olive oil
salt and pepper
3 cups water
Pinch of salt
1 1/2 cups dry Israeli couscous
1/4 cup chopped basil
1/3 cup feta cheese
For the Balsamic Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove minced
1/2 cup olive oil
Salt and freshly ground pepper

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Instructions

1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the eggplant, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
2. In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and rinse with cold water. Set aside.
3. In a large bowl, combine couscous and roasted vegetables. Stir in the basil and feta cheese.
4. To make the dressing: In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over couscous and vegetables and stir until well combined. Serve at room temperature or chilled.