Monday, July 29, 2013

Roasted Vegetable Couscous Salad


When I made this familiar dish the other night, I said to my husband, "This is my favorite vegetable experience." Spoken like a real food nerd, I know. But seriously, as vegetable experiences go, this is a smokin' good one. Broccoli, zucchini, and carrots at their roasted crispy-sweetest, layered in fluffy couscous with perfectly al dente feta, held together with the undergirding tartness of a homemade balsamic vinaigrette. Holy couscous salad, Batman!

While you may assume this is a side dish--and it very well serve as one--it always serves our family as an entree. (Well, an entree that leaves a little room for dessert.) As a vegetarian meal, it's got it all: carbs, protein, and veggies.

Here's the lowdown on how to make it:

Roasted Vegetable Couscous Salad
(Recipe is original except for dressing from Food.com)

Ingredients:

For the salad:
2 medium zucchini, cut into 1/2 in. x 2 in. matchsticks 
2 carrots, cut into 1/2 in. x 2 in. matchsticks
1 head broccoli, cut into florets
2 Tbsp. olive oil
salt and pepper to taste
4 oz. crumbled feta cheese
1 1/2 c. dry couscous


For the dressing:
2 Tbsp. balsamic vinegar
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. extra virgin olive oil


Preheat oven to 425 degrees. In a large bowl, toss zucchini, carrots, and broccoli with olive oil. Season with salt and pepper. Roast 25-30 minutes, turning vegetables every 10 minutes or so.

Meanwhile, make the couscous according to package directions. 

Also make the dressing: mix all ingredients except the oil together. Add oil to mixture and mix well with a whisk/fork.


Toss couscous with roasted vegetables, feta, and dressing.

Serves 4 as a main dish, 6 as a side dish.


2 comments:

  1. This sounds like it would be great with Quinoa, too!

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  2. Ooh, good idea! I love how quinoa and couscous are so easily interchangeable. (Especially nice for gluten-free cooking!)

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