BASIL ROASTED VEGETABLE COUSCOUS SALAD

 

  • Cooking Time: 35
  • Servings: 8–10
  • Preparation Time: 20

Ingredients

  • 2 tbsp fresh basil, minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp salt
  • 2 garlic cloves, crushed
  • 2 medium zucchini, cut into 1" slices
  • 2 medium squash, cut into 1" slices
  • 2 medium eggplant, cut into 1" slices
  • 2 medium red bell peppers, cut into 1" slices
  • 2 medium yellow peppers, cut into 1" slices
  • 1 medium yellow onions, cut into 8 wedges
  • 1 (8 oz) package baby bella mushrooms
  • 3 cups couscous, cooked
  • 2 tbsp fresh lemon juice
  • 5 tbsp olive oil
  • Salt and freshly ground pepper to taste

Directions

  • Combine first five ingredients in a large bowl; stir well.
  • Add all of the prepared vegetable; toss well to coat.
  • Arrange vegetables on a single layer in a shallow roasting pan. Bake at 425° F for 35 minutes or until tender and browned, stirring occasionally.
  • Combine lemon juice and olive oil.
  • Add salt and pepper to taste.
  • Set aside.
  • Combine roasted vegetables with couscous.
  • Add dressing, stir well to combine.
  • Can be served warm or chilled.

Notes

Author Credit: Tracey Woomer

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