Couscous Salad With Roasted Vegetables

Ready in : 45 mins

Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving contains 485 calories, 12g of protein, and 29g of fat. This lacto ovo vegetarian recipe serves 10 and costs $2.82 per serving. It is brought to you by Foodista. 3 people have tried and liked this recipe. It works well as a hor d'oeuvre. If you have to 3 sized squashes, chicken stock, olive oil, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing.

Diets

LACTO OVO VEGETARIAN

Ingredients

regular couscous

2 cups

chicken stock

3 cups

olive oil

6 tablespoons

sun-dried tomatoes

0.5 cup

basil pesto

3 tablespoons

balsamic vinegar

3 tablespoons

salt and pepper

1 pinch

feta cheese

1 cup

sized zucchinis

2 medium

to 3 sized squashes

2 medium

bell pepper

1

brown mushrooms

8

garlic cloves

4

butternut

2 cups

onions

0.5 cup

asparagus

2 cups

olive oil

10 servings

balsamic vinegar

10 servings

Cooking in Steps

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.)

israeli couscous

couscous

stock

pot
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.

balsamic vinegar

vegetable

asparagus

olive oil

oven
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.

extra virgin olive oil

sun dried tomatoes

couscous

pesto
4
Add the balsamic vinegar, salt and pepper.

balsamic vinegar

salt and pepper
5
Add the roasted vegetables to the couscous and mix with the couscous.

vegetable

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.

feta cheese

vegetable

couscous

whole chicken

beef

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Couscous Salad With Roasted Vegetables

Diets

LACTO OVO VEGETARIAN

Ingredients

regular couscous

2 cups

chicken stock

3 cups

olive oil

6 tablespoons

sun-dried tomatoes

0.5 cup

basil pesto

3 tablespoons

balsamic vinegar

3 tablespoons

salt and pepper

1 pinch

feta cheese

1 cup

sized zucchinis

2 medium

to 3 sized squashes

2 medium

bell pepper

1

brown mushrooms

8

garlic cloves

4

butternut

2 cups

onions

0.5 cup

asparagus

2 cups

olive oil

10 servings

balsamic vinegar

10 servings

Cooking in Steps

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.)

israeli couscous

couscous

stock

balsamic vinegar

vegetable

asparagus

olive oil

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.

extra virgin olive oil

sun dried tomatoes

couscous

pesto

4 Add the balsamic vinegar, salt and pepper.

balsamic vinegar

salt and pepper

5 Add the roasted vegetables to the couscous and mix with the couscous.

vegetable

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.

feta cheese

vegetable

couscous

whole chicken

beef

Nutrition ?

Similar Recipes

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

Herbed Goat Cheese Yogurt Dip w. Caramelized Onions

Moroccan Couscous and Chickpea Salad

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.)

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.