Roasted Vegetable Couscous Salad
photo by loof751
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
6 cups
- Serves:
- 8
ingredients
- 1 zucchini, quartered lengthwise
- 1 yellow squash, quartered lengthwise
- 3 portabella mushrooms
- 2 sweet peppers, halved
- 8 asparagus spears
- 2 tablespoons olive oil
- salt & pepper
- 1 (10 ounce) box couscous (1 1/2 cups)
- 2 1⁄2 cups boiling water or 2 1/2 cups vegetable stock
- 1 lemon, juice of
- 4 tablespoons fresh herbs (basil, chives, mint)
- 2 tablespoons olive oil
- 1 cup kalamata olive, pitted
- 8 ounces feta cheese, cubed (optional)
directions
- 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.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
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Reviews
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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!
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I love both couscous and roasted vegetables, so I knew I'd really love this recipe. I did grill my veggies and they turned out very nicely, but you could probably use your oven on a high temp. to roast them. I especially love the kalamata olive flavor in the finished dish. I did not add feta, but I bet that would be wonderful. Thanks for sharing! ~Made for Veggie Swap~
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Love roasted veggies and couscous making this a great salad for me. Made with chives as the herb and 4 ounces of feta cheese. Had to sub roasted green beans for asparagus as asparagus is out of season and I do not like the caned kind. The lemon juice and chives accents the vegetables beautifully. What a great salad for summer. Thanks so much for sharing.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.