Couscous Salad With Roasted Vegetables – Eat With Your Eyes


Ingredients: 2 cups of Israeli pearl couscous or regular couscous,3 cups of boiling hot chicken stock (2 cups for regular,6 tablespoons of extra-virgin olive oil,1/2 cup sun-dried tomatoes chopped,3 tablespoons bought basil pesto,3 tablespoons balsamic vinegar,pinch of salt and pepper to taste,1 cup crumbled feta cheese,2 mediums sized zucchinis, sliced,2 mediums to 3 sized yellow squashes, sliced,1 red pepper, seeded and cut into pieces,8 brown mushrooms, sliced,4 garlic cloves minced,2 cups of butternut cut into cubes,1/2 cup of red onions cut into pieces,2 cups of asparagus cut into pieces,extra-virgin olive oil,balsamic vinegar

  1. Put the couscous (Israeli pearl couscous) in a pot and pour over the hot stock and simmer for 15 to 20 minutes until the stock is absorbed. (You do not have to cook the western style couscous which is pre-steamed and instant.)
  2. Preheat the oven to 400* F. Grease an ovenproof dish with nonstick spray. Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil. Roast for about 20 to 25 minutes until the vegetables are done but still crisp – add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When the vegetables are done sprinkle with a little balsamic vinegar.
  3. When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant.
  4. Add the balsamic vinegar, salt and pepper.
  5. Add the roasted vegetables to the couscous and mix with the couscous.
  6. Add the feta cheese and mix with the roasted vegetables and couscous. This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.


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