Your Daily Dish: Israeli Couscous Salad with Roasted Vegetables

The chewy greatness and nutty taste of Israeli couscous pairs perfectly with sweet roasted vegetables, fragrant mint and crumbled feta.

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

Couscous
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

Directions

1) For the roasted vegetables, preheat oven to 450°F. Coat a large baking sheet with non-stick cooking spray.

2) 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.

3) 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.

4) 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.

Serves 6-8

Bite Me Bit: “Couscous – the food’s so nice they named it twice.”-Seth Rogan in ‘PineappleExpress’

Craving more couscous? Try this delicious White Bean, Spinach & Couscous Soup, each spoonful full of subtly flavored leeks, creamy beans, vitamin-packed spinach and nutty couscous.

 

 

 

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

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