Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous Recipe

Name: Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. zucchini, ends trimmed, quartered lengthwise; 2 medium red bell peppers, cut into strips; 2 medium yellow bell peppers, cut into strips; 1 large red onion, sliced into rings; 2 Tbs. olive oil; 1 Tbs. balsamic vinegar; 1 Tbs. finely chopped fresh mint; 2 tsp. harissa; 1 clove garlic, minced (1 tsp.); 1/2 cup pitted green olives; 2 Tbs. lemon juice; 2 Tbs. olive oil; 2 Tbs. chopped parsley; 1 Tbs. chopped shallot; 1/2 tsp. honey; 1/2 tsp. lemon zest; 2 cups plus 2 Tbs. low-sodium vegetable broth; 1 tsp. tabil spice blend; 2 cups couscous; 1/2 cup coarsely chopped roasted pistachios

Servings: persons

1 1/2 lb. zucchini, ends trimmed, quartered lengthwise
2 medium red bell peppers, cut into strips
2 medium yellow bell peppers, cut into strips
1 large red onion, sliced into rings
2 Tbs. olive oil
1 Tbs. balsamic vinegar
1 Tbs. finely chopped fresh mint
2 tsp. harissa
1 clove garlic, minced (1 tsp.)
1/2 cup pitted green olives
2 Tbs. lemon juice
2 Tbs. olive oil
2 Tbs. chopped parsley
1 Tbs. chopped shallot
1/2 tsp. honey
1/2 tsp. lemon zest
2 cups plus 2 Tbs. low-sodium vegetable broth
1 tsp. tabil spice blend
2 cups couscous
1/2 cup coarsely chopped roasted pistachios

1
To make Vegetables: Preheat oven to 450F.
2
Toss zucchini, bell peppers, onion, and oil in large bowl.
3
Transfer to baking sheet, spread in single layer, and roast 20 to 25 minutes, or until vegetables are browned and tender, turning occasionally.
4
Transfer to bowl, and toss with vinegar, mint, harissa, and garlic.
5
Season with salt and pepper, if desired.
6
Meanwhile, to make Vinaigrette: Place all ingredients in blender or food processor; blend until smooth.
7
Season with salt and pepper, if desired.

995

kcal

Calories

101

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 20 ingredients. The key ingredients include: 1 1/2 lb. zucchini, ends trimmed, quartered lengthwise, 2 medium red bell peppers, cut into strips, 2 medium yellow bell peppers, cut into strips, 1 large red onion, sliced into rings, and more.

Yes, Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous 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.

Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous

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