Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 10 and costs $2.82 per serving. One portion of this dish contains around 12g of protein, 29g of fat, and a total of 485 calories. 3 people have made this recipe and would make it again. A mixture of garlic cloves, butternut, feta cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 85%, this dish is great. Similar recipes include Israeli Couscous Salad with Roasted Vegetables, Couscous Salad With Roasted Vegetables And Chickpeas, and Vegan Couscous Salad with Roasted Vegetables.
Servings: 10
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
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
Equipment:
pot
oven
Cooking instruction summary:
Put the couscous (Israeli pearl couscous) in a pot and pour over the hot stock and simmer for 15 to 20 minutes until the stock is absorbed. (You do not have to cook the western style couscous which is pre-steamed and instant.) Preheat the oven to 400* F. Grease an ovenproof dish with nonstick spray. Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil. Roast for about 20 to 25 minutes until the vegetables are done but still crisp - add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When the vegetables are done sprinkle with a little balsamic vinegar. When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant. Add the balsamic vinegar, salt and pepper. Add the roasted vegetables to the couscous and mix with the couscous. Add the feta cheese and mix with the roasted vegetables and couscous. This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.
Step by step:
1. Put the couscous (Israeli pearl couscous) in a pot and pour over the hot stock and simmer for 15 to 20 minutes until the stock is absorbed. (You do not have to cook the western style couscous which is pre-steamed and instant.)
2. Preheat the oven to 400* F. Grease an ovenproof dish with nonstick spray. Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil. Roast for about 20 to 25 minutes until the vegetables are done but still crisp - add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When the vegetables are done sprinkle with a little balsamic vinegar.
3. When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant.
4. Add the balsamic vinegar, salt and pepper.
5. Add the roasted vegetables to the couscous and mix with the couscous.
6. Add the feta cheese and mix with the roasted vegetables and couscous. This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.
Nutrition Information:
covered percent of daily need
