Couscous Salad With Roasted Vegetables
A few days ago I had to make a salad for a New years eve party. I wanted to break away from the usual salads that I make and looked for a recipe that was totally different. I came across this couscous salad with roasted vegetables and got so excited. I modified the recipe a little bit. I went to the store to get couscous and couldn't find the couscous that I normally get. The store only had Israeli (Jewish) pearl couscous and I decided to give it a try and bought it. Israeli couscous is also called "ptitim" and is a pasta product very similar to the Italian orzo. It is a common side dish in Israel and delicious. The couscous sold in the Western world are pre-steamed and dried couscous and boiling hot water or stock are added to it and then it should be covered for about 5 minutes. The couscous swells and after 5 minutes the couscous is ready to fluff with a fork and to be served.
Total Steps
4
Ingredients
18
Tools Needed
5
Ingredients
- 2 cup Israeli pearl couscous or regular couscous
- 3 cup boiling hot chicken stock
- 6 tablespoons extra-virgin olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 3 tablespoons bought basil pesto
- 3 tablespoons balsamic vinegar
- pinch salt and pepper, to taste
- 1 cup crumbled feta cheese
- 2 medium zucchinis, sliced
- 2-3 yellow squashes, sliced
- 1 red pepper, seeded and cut into pieces
- 8 brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 cup butternut squash, cubed
- 1/2 cup red onions, cut into pieces
- 2 cup asparagus, cut into pieces
- extra-virgin olive oil for roasting
- balsamic vinegar for sprinkling on roasted vegetables
Instructions
Step 1
Put the Israeli pearl couscous in a pot, pour over the hot chicken stock, and simmer for 15 to 20 minutes until the stock is absorbed. (Note: Western-style pre-steamed couscous does not require cooking this way).
Step 2
Preheat the oven to 400°F. Grease an ovenproof dish with nonstick spray. Arrange all vegetables except asparagus in a single layer in the prepared dish and drizzle with extra-virgin olive oil. Roast for 20 to 25 minutes until done but still crisp. Add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When done, sprinkle with a little balsamic vinegar.
Step 3
Once the couscous is cooked, stir in the 6 tablespoons of extra-virgin olive oil, chopped sun-dried tomatoes, and basil pesto to make it moist and fragrant. Add the 3 tablespoons of balsamic vinegar, salt, and pepper. Mix well to combine.
Step 4
Add the roasted vegetables and crumbled feta cheese to the couscous mixture. Mix everything together thoroughly. This salad can be served warm or cooled down to room temperature, and it is delicious served with beef or chicken.