Roasted Vegetable Israeli Cous Cous Salad | This Will be a HIT At Your Next Gathering!!

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a similar texture while reducing calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Welcome viewers and introduce the recipe for roasted vegetable Israeli couscous salad.

Prepare the vegetables: chop carrots, zucchini (both green and yellow), garlic, onion, and red pepper.

Place the chopped vegetables in a bowl and lightly coat them with olive oil.

Add Italian seasoning and Benson's Table Tasty saltree to the vegetables and toss to combine.

Spread the vegetables in a single layer on a parchment-lined baking sheet.

Roast the vegetables in the oven at 400°F for about 15 minutes, until they are slightly browned but not mushy.

In a pot, boil water with a little bit of oil.

Add pearl couscous to the boiling water, cover with a lid, and simmer for 10 minutes until the water is absorbed.

Once cooked, transfer the couscous to a bowl and let it cool for a few minutes.

After 15 minutes, remove the roasted vegetables from the oven and let them cool slightly.

Prepare the dressing by combining half a cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, a dash of salt, pepper, fresh lemon juice, and dijon mustard in a bowl.

Chop the roasted vegetables into smaller pieces and add them to the couscous.

Stir the couscous and vegetables together, adding most of the dressing while the salad is still warm to help it absorb.

Once mixed, add the remaining dressing before serving for extra flavor.

Finally, add sliced green onions and chopped Italian parsley to the salad and mix well.

Equipment Needed

Spice Level:

Allergens