Israeli Couscous Salad With Roasted Vegetables, Feta And Mint Recipe

Name: Israeli Couscous Salad With Roasted Vegetables, Feta And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: dressing; 2 garlic cloves, minced; 2 teaspoons Dijon mustard; 1/4 cup blood orange juice; 3/4 cup extra virgin olive oil; sea salt; freshly ground black pepper; Salad; 3 cups vegetable broth; 2 cups Israeli couscous; 3 tablespoons olive oil; 2 cups asparagus, cut into 1/2 inch pieces; 1 container grape tomatoes, sliced in half; 2 cups English cucumber, diced; 2 green onions, chopped; 2 tablespoons fresh mint leaves, minced; 2 cups crumbled sheep's milk feta; 1/2 cup pitted and halved Kalamata olives; 4 radish, optional; sea salt; freshly ground black pepper

Servings: persons

dressing
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/4 cup blood orange juice
3/4 cup extra virgin olive oil
sea salt
freshly ground black pepper
Salad
3 cups vegetable broth
2 cups Israeli couscous
3 tablespoons olive oil
2 cups asparagus, cut into 1/2 inch pieces
1 container grape tomatoes, sliced in half
2 cups English cucumber, diced
2 green onions, chopped
2 tablespoons fresh mint leaves, minced
2 cups crumbled sheep's milk feta
1/2 cup pitted and halved Kalamata olives
4 radish, optional
sea salt
freshly ground black pepper

1
Preheat the oven to 400. Whisk garlic, blood orange juice, and mustard together in a small bowl. While whisking, drizzle in the olive oil and season to taste with salt and pepper.
2
Toss the asparagus and tomatoes with olive oil and spread them out on a sheet pan. Sprinkle with salt and pepper and roast for about 10 minutes or until the skin looks blistered.
3
Bring the broth to a boil and mix in the couscous. Cover, reduce heat to medium-low and simmer until couscous is tender and all the broth is absorbed, about 15 minutes. Transfer couscous to a large bowl and season with salt and pepper. Cool to room temperature, tossing occasionally.
4
Mix in asparagus, tomatoes, cucumber, green onions, olives, and mint. Add dressing and toss. Gently mix in the feta.
5
Thinly slice radish on a ceramic slicer and place in cold water to keep crisp. When ready to serve, top the salad with thin rounds of radish.

734

kcal

Calories

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 21 ingredients. The key ingredients include: dressing, 2 garlic cloves, minced, 2 teaspoons Dijon mustard, 1/4 cup blood orange juice, and more.

Yes, Israeli Couscous Salad With Roasted Vegetables, Feta And Mint 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.

Israeli Couscous Salad With Roasted Vegetables, Feta And Mint

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