Israeli Couscous Salad with Roasted Vegetables
Total Time
Not specified
Prep Time
Not specified
Cook Time
Not specified
Rating
4.38 out of 5 stars
(8)
Ingredients
Not specified
- 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
- 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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Preparation
Step 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.
Step 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.
Step 3
In a large bowl, combine couscous and roasted vegetables. Stir in the basil and feta cheese.
Step 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.
Step 5
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Chef's notes
This salad keeps well and makes great leftovers.
It is good served at room temperature or chilled.
