This roasted vegetable couscous salad is perfect for a summer party or even a picnic. You can even pack it in bell peppers. #SundaySupper
Prep Time30minutes
Cook Time50minutes
Total Time1hour20minutes
Servings6
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
4cupsvegetableschopped into small pieces (I used grape tomatoes, red onions, sweet
bell pepperszucchini and eggplant)
3tablespoonsolive oil
½teaspoonsalt
½teaspoondried thyme
¼teaspoonblack pepper
1teaspooncrushed garlic
¼cuplemon juice
1teaspoonlemon zest
½cupolive oil
4cupspearl couscouscooked (see notes)
¼cuppine nutstoasted (see notes)
¼cupparsleyfinely chopped
¼cupfeta cheesecrumbled
Instructions
Preheat oven to 400oF (200oC).
For the roasted vegetables: In a large bowl, add your vegetables, 3 T of olive oil, salt, thyme, pepper and garlic. Mix to make sure the vegetables are well coated with the oil and spices. Spray a large cookie sheet with cooking spray and add your vegetables. Make sure that they are spread out in an even layer for best results. Place in the oven and roast for 50 minutes or until the vegetables are browned. Once they are done, set them aside to cool.
For the dressing: Whisk the lemon juice, zest and ½ cup olive oil and set aside.
For the salad: In a large bowl add the roasted vegetables, parsley, couscous and half of the dressing. Toss well to combine and set in the refrigerator until ready to eat. When ready to eat, toss with the rest of the dressing and feta cheese. Top with the toasted pine nuts.