Couscous Salad With Roasted Vegetables Recipe

Name: Couscous Salad With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pearl couscous Israeli, or regular couscous; 3 cups chicken stock boiling hot, 2 cups for regular; 6 tablespoons extra-virgin olive oil; 1/2 cup sun dried tomatoes chopped; 3 tablespoons basil pesto bought; 3 tablespoons balsamic vinegar; 1 pinch salt and pepper to taste; 1 cup crumbled feta cheese; 2 zucchinis mediums sized, sliced; 2 yellow squashes mediums to 3 sized, sliced; 1 red pepper seeded and cut into pieces; 8 brown mushrooms sliced; 4 garlic cloves minced; 2 cups butternut cut into cubes; 1/2 cup red onions cut into pieces; 2 cups asparagus cut into pieces; extra-virgin olive oil; balsamic vinegar

Servings: persons

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

1
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.
2
When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant. Add the balsamic vinegar, salt and pepper.
3
Add the roasted vegetables to the couscous and mix with the couscous. 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.

1686

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups pearl couscous Israeli, or regular couscous, 3 cups chicken stock boiling hot, 2 cups for regular, 6 tablespoons extra-virgin olive oil, 1/2 cup sun dried tomatoes chopped, and more.

Yes, Couscous Salad With Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad With Roasted Vegetables

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