This southwest couscous salad is packed with veggies and lots of. This recipe serves six to eight generous sized portions so it s great for a light and healthy dinner and any leftovers make a great lunch on the go the next day. Unlike its moroccan namesake whose grains are smaller lighter and fluffier israeli couscous is pea sized. It has sweet cherry tomatoes cool cucumbers crunchy red peppers salty feta and olives. Hot water to cover.

Heat a medium saucepan over medium high heat. It s equally at home in soups as the central ingredient in a pasta dish or tossed with vegetables as it is here to create a substantial salad. Add the couscous and cook stirring until it smells nutty 3 to 5 minutes. In a large bowl stir together roasted vegetables cooked couscous feta mint and remaining 2 tbsp olive oil and 2 tbsp balsamic vinegar. 2 cups vegetable stock heated.

An easy flavorful summer salad with a mediterranean flair featuring israeli couscous and chopped summer vegetables. Serve at room temperature or cover and refrigerate for 2 to 8 hours. This colorful salad features vibrant summer vegetables that are grilled chopped and then tossed with israeli couscous. Place in a large serving bowl add the grilled vegetables and herbs and toss with the. 1 lb s israeli couscous.

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Season with salt and pepper. Pour 1 2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Season with salt and pepper. We ve been so busy this summer constantly on the go and i love dishes like this israeli couscous salad with mediterranean roasted vegetables. This israeli couscous recipe is perfect for picnics potlucks hot summer dinners and lunches.

Add 3 cups water and the remaining 1 teaspoon salt and bring to a boil. In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined. Don t miss this delicious couscous recipe. This israeli couscous salad with summer vegetables is an easy flavorful dish with a mediterranean flair. Combining the crispness of summer vegetables with the bubbly texture of israeli couscous along with fresh basil this side will be the biggest hit at a potluck bbq or a healthy side dish that the entire family will devour.

In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined. In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined. Add 3 cups water and the remaining 1 teaspoon salt and bring to a boil. Season with salt and pepper. An easy flavorful summer salad with a mediterranean flair featuring israeli couscous and chopped summer vegetables.

Combining the crispness of summer vegetables with the bubbly texture of israeli couscous along with fresh basil this side will be the biggest hit at a potluck bbq or a healthy side dish that the entire family will devour. Heat a medium saucepan over medium high heat. This southwest couscous salad is packed with veggies and lots of.