Couscous salad with roasted vegetables
A colorful and flavorful couscous salad featuring roasted vegetables, perfect as a hor d'oeuvre. This lacto ovo vegetarian dish is a great source of vitamins and minerals. Ideal for a gathering or as a light meal option.
Ingredients
regular couscous
2 cups
chicken stock
3 cups
extra virgin olive oil
6 Tbsps
dried tomatoes
0.5 cup
pesto
3 Tbsps
balsamic vinegar
3 Tbsps
salt and pepper
1 pinch
feta cheese
1 cup
courgettes
2 medium
yellow to 3 sized squashes
2 medium
red bell peppers
1
cremini mushrooms
8
whole garlic clove
4
butternut squash
2 cups
red onion
0.5 cup
asparagus spears
2 cups
Method
- 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.
Nutrition:
Carbs
45 g
Fat
28 g
Protein
11 g
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