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Israeli (Pearl) Couscous Salad w/ Roasted Vegetables and lemon basil vinaigrette

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Israeli (Pearl) Couscous Salad w/ Roasted Vegetables and lemon basil vinaigrette

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine Israeli
Servings 4

Equipment

  • baking sheet , parchment paper optional
  • pot
  • salad bowl
  • mason jar

Ingredients
  

Israeli couscous

  • 1 tbsp olive oil
  • 1 cup Israeli (Pearl) couscous
  • 1¾ cups vegetable stock (or water)

Roasted Vegetables

  • 2 medium zucchini chopped into ½ inch cubes
  • 1 pint cherry tomatoes large ones cut in half
  • 1 small red onion cut into ½ into chunks
  • 2 red or orange bell peppers cut into ½ chunks
  • 3 garlic cloves finely chopped or grated
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 3 tbsp olive oil

Lemon Basil Vinaigrette

  • 1½ cup packed basil leaves
  • 1 medium shallot peeled and roughly chopped
  • 1 clove garlic roughly chopped
  • ½ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp kosher salt
  • Pinch of crush red pepper flakes

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
  • Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
  • While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
  • Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
  • Make the vinaigrette by whisking the ingredients together until combined.
  • Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
  • Garnish with fresh basil and serve warm.
Keyword bell peppers, cherry tomatoes, cous cous, zucchini
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