Couscous Salad With Roasted Vegetables
Ingredients
regular couscous2 cups
chicken stock3 cups
olive oil6 tablespoons
sun-dried tomatoes0.5 cup
basil pesto3 tablespoons
balsamic vinegar3 tablespoons
salt and pepper1 pinch
feta cheese1 cup
sized zucchinis2 medium
to 3 sized squashes2 medium
bell pepper1
brown mushrooms8
garlic cloves4
butternut2 cups
onions0.5 cup
asparagus2 cups- olive oil10 servings
- balsamic vinegar10 servings
Instructions
Put the couscous (Israeli pearl couscous) in a pot and pour over the hot stock and simmer for 15 to 20 minutes until the stock is absorbed.
(You do not have to cook the western style couscous which is pre-steamed and instant.) Preheat the oven to 400* F.
Grease an ovenproof dish with nonstick spray.
Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil.
Roast for about 20 to 25 minutes until the vegetables are done but still crisp - add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly.
When the vegetables are done sprinkle with a little balsamic vinegar.
When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant.
Add the balsamic vinegar, salt and pepper.
Add the roasted vegetables to the couscous and mix with the couscous.
Add the feta cheese and mix with the roasted vegetables and couscous.
This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.
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