Ingredients: |
Ingredients: Roasted Vegetables:
2 cups peeled and cubed butternut squash
2 large red bell peppers, diced
2 small zucchini, diced
1 1/2 cups canned chickpeas, rinsed and drained
2 tbsp evoo
1 tbsp balsamic vinegar
1 large garlic clove, minced
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 sprig fresh rosemary
Couscous:
1 tbsp butter
1 3/4 cup Israeli couscous (this is different than regular couscous)
1 tsp lemon zest
3 cups chicken broth - SEE PERSONAL NOTES BELOW
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Directions: |
Directions:1. Preheat oven to 450ºF. Coat a large baking sheet with non-stick cooking spray.
2. In a large bowl, combine squash, red peppers, zucchini and drained chickpeas. Toss with 2 tbsp evoo, 1 tbsp vinegar, garlic, oregano, salt and pepper. Spread mixture on baking sheet and lay rosemary sprig in the center. Roast for 30-35 minutes or until the vegetables are tender and browned, stirring every 10 minutes. Remove rosemary and set vegetables aside.
3. For the couscous, in a large saucepan, melt butter over medium-high heat. Add couscous and lemon zest and sauté for 2 minutes. Add broth and bring to a boil. Reduce heat to medium-low, cooking uncovered until couscous is tender, 10-12 minutes. Strain excess liquid and set aside.
4. In a large bowl, stir together roasted vegetables, cooked couscous, 3/4 cup crumbled feta cheese, 1/4 cup freshly chopped mint, 2 tbsp evoo and 2 tbsp balsamic vinegar. Serve at room temperature or cover and refrigerate for 2 to 8 hours. |
This recipe for Israeli Couscous Salad with Roasted Vegetables is from