Couscous Salad with Roasted Vegetables
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.
Servings: 6 servings
Ingredients
Roasted Vegetables
- 1 medium zucchini 1/2 inch diced
- 1 medium yellow squash 1/2 inch diced
- 1 red bell pepper cored and 1/2 inch diced
- 1 yellow bell pepper cored and 1/2 inch diced
- 1/2 red onion 1/2 inch diced
- 2 cloves garlic halved lengthwise, do not peel
- 2 tablepoons olive oil
- salt and pepper
Couscous
- 1 1/2 cups Italian or Israeli couscous 1/2 pound
- 1 tablespoon olive oil
- 2 tablespoons minced parsley
Dressing
- grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive 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.
