The diced roasted vegetables are like colorful jewels in this salad made with a large couscous and a lemon dressing. Pairs well with grilled meat and fish. From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 151.
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Pasta, Prepare Ahead - Serve Later, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 6servings
Author: Catherine Christiano
Ingredients
Roasted Vegetables
1mediumzucchini1/2 inch diced
1mediumyellow squash1/2 inch diced
1red bell peppercored and 1/2 inch diced
1yellow bell peppercored and 1/2 inch diced
1/2red onion1/2 inch diced
2clovesgarlichalved lengthwise, do not peel
2tablepoonsolive oil
salt and pepper
Couscous
1 1/2cupsItalian or Israeli couscous1/2 pound
1tablespoonolive oil
2tablespoonsminced parsley
Dressing
grated zest of 1 lemon
2tablespoonsfresh lemon juice
1tablespoonolive oil
salt and pepper
Instructions
Roasted Vegetables
Place racks in oven to divide into thirds; preheat to 375° F.
In a 6-quart pot, add zucchini, yellow squash, red and yellow peppers, red onion, garlic, and 2 tablespoons olive oil. Toss to evenly coat; divide between two baking sheets making a single layer. Season with salt and pepper. Bake until vegetables are tender and just beginning to brown, about 25 - 30 minutes.
Dressing
Remove roasted garlic from baking sheet. Remove skins, place in small bowl and mash with fork. Add remaining dressing ingredients and stir to combine.
Couscous
Use now empty 6-quart pot to cook couscous, according to package instructions. Drain in colander. Add one tablespoon olive oil, stir to incorporate oil, let cool.
Transfer pasta to large serving bowl, add dressing and mix. Stir in vegetables and parsley, adjust seasonings.