ROASTED VEGETABLE COUSCOUS SALAD

Roasted Vegetable Couscous Salad image

Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!

Provided by Katzen

Categories Vegetable

Time 25m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 14

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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)

Steps:

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.

Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9

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