Meatless Monday: Israeli Couscous with Roasted Vegetables
By: Leah Rodrigues
Published: June 17, 2013

Israeli couscous with roasted vegetable salad from Joys of Life is versatile and delicious.  Chewy pearls of couscous are tossed in a vibrant dressing with sun dried tomatoes and pesto before being added to a variety of roasted veggies.  This recipe recommends zucchini, mushrooms, red pepper, squash and more but you can use whatever vegetables are fresh and seasonal.  This couscous salad gets better the longer it sits so try to make it in advance, if possible.
Israeli Couscous with Roasted Vegetables



Ingredients:
				 
2 cups of Israeli pearl couscous or regular couscous
3 cups of boiling hot chicken stock (2 cups for regular
6 tablespoons of extra-virgin olive oil
1/2 cup sun-dried tomatoes chopped
3 tablespoons bought basil pesto
3 tablespoons balsamic vinegar
pinch of salt and pepper to taste
1 cup crumbled feta cheese
Roasted vegetables:
2 mediums sized zucchinis, sliced
2 mediums to 3 sized yellow squashes, sliced
1 red pepper, seeded and cut into pieces
8 brown mushrooms, sliced
4 garlic cloves minced
2 cups of butternut cut into cubes
1/2 cup of red onions cut into pieces
2 cups of asparagus cut into pieces
extra-virgin olive oil
balsamic vinegar
 
For full recipe instructions, click here.