Israeli Couscous Salad with Roasted Vegetables Recipe
israel couscouse salad with roasted vegetables
serves 6-8
ingredients
-
Roasted Vegetables
- 2 cups peeled and cubed butternut squash
- 2 large red bell peppers, diced
- 2 small zucchini, diced
- 1-1/2 cups canned chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 large garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 sprig fresh rosemary
- 1 tbsp butter
- 1-3/4 cups Israeli couscous
- 1 tsp lemon zest
- 3 cups chicken broth
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Couscous
directions
- For the roasted vegetables, preheat oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
- In a large bowl, combine squash, red peppers, zucchini and drained chickpeas. Toss with 2 tbsp olive oil, 1 tbsp vinegar, garlic, oregano, salt and pepper. Spread vegetable mixture on prepared baking sheet and lay rosemary sprig in the center. Roast for 30-35 minutes or until the vegetables are tender and browned, stirring every 10 minutes. Remove rosemary and set vegetables aside.
- For the couscous, in a large saucepan, melt butter over medium-high heat. Add couscous and lemon zest and sauté for 2 minutes. Add broth and bring to a boil. Reduce heat to medium-low, cooking uncovered until couscous is tender, 10-12 minutes. Strain excess liquid and set aside.
- In a large bowl, stir together roasted vegetables, cooked couscous, feta, mint and remaining 2 tbsp olive oil and 2 tbsp balsamic vinegar. Serve at room temperature or cover and refrigerate for 2 to 8 hours.