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    You are in: Home / Recipes / Roasted Vegetable Couscous Salad Recipe
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    Roasted Vegetable Couscous Salad

    Roasted Vegetable Couscous Salad. Photo by loof

    1/4 Photos of Roasted Vegetable Couscous Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Katzen's Note:

    Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
    2. 2
      Pour boiling water over couscous, cover.
    3. 3
      Make dressing: combine lemon juice and herbs; whisk in olive oil.
    4. 4
      Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
    5. 5
      Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

    Ratings & Reviews:

    • on June 12, 2010

      55

      Loved this couscous! I loved grilled veggies so I knew this would be great and it was. I used basil for the herbs (plenty of it!) and did not used the olives or feta. Thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2010

      45

      I really enjoyed this recipe. I love grilled veggies, and wanted to try these with couscous. I tried it first without the feta, then sprinkled a little fat free feta on a serving. I really liked it much more with the feta. So the feta will be a must for me from now on with the repeats of this yummy recipe! Thanks for sharing a yummy, healthy recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      55

      Absolutely loved this recipe. Grilling/ roasting the vegetables gives a lovely smoky flavour. I used chicken stock to cook the couscous, rather than water, as I love the combination of that with lemon. A brilliant couscous recipe- thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Roasted Vegetable Couscous Salad

    Serving Size: 1 (295 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 242.0
     
    Calories from Fat 81
    33%
    Total Fat 9.0 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 161.5 mg
    6%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 4.8 g
    19%
    Sugars 2.8 g
    11%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    fresh herbs

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