Roasted Vegetable Couscous Salad

Recipe by Katzen
READY IN: 25mins
SERVES: 8
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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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