Israeli Couscous Salad with Roasted Vegetables
User Reviews
4.4
24 reviews
Good
-
Course
Salad
-
Cuisine
Vegetarian
Israeli Couscous Salad with Roasted Vegetables
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 eggplant chopped, small
- 1 zucchini chopped, small
- 1 yellow squash chopped, small
- 1 red pepper chopped, seeds removed
- 1 red onion chopped, small
- 3 cloves garlic
- 2 tablespoons olive oil
- salt
- black pepper
- 3 cups water
- Pinch salt
- 1 1/2 cups Israeli couscous dry
- 1/4 cup basil chopped
- 1/3 cup feta cheese
- For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic minced, clove
- 1/2 cup olive oil
- salt freshly ground
- black pepper freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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