Roasted Vegetable Couscous Salad

Roasted Vegetable Couscous Salad Ingredients

Roasted Vegetable Couscous Salad Finished

Ingredients

For the Salad

• 2 cups dried couscous
• 1 lb asparagus, trimmed
• 2 bell peppers, cut into large chunks
• 4 green onions
• ¼ cup crumbled feta cheese
• 1–2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

 

For the Marinated Shallot Herb Dressing

• 1 shallot, finely diced
• Zest and juice of 1 lemon
• ¼ cup extra-virgin olive oil
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh dill, finely chopped
• Salt and freshly ground black pepper, to taste

Directions

1.     Make the Dressing: In a small bowl, combine the diced shallot, lemon zest, lemon juice, olive oil, mint, dill, salt, and pepper. Stir well and allow the dressing to sit for at least 20 minutes so the flavours can develop.

2.    Prepare the Couscous: Cook the couscous according to the package directions. Transfer to a large serving bowl and drizzle with a small amount of olive oil. Fluff with a fork and allow to cool slightly.

3.    Grill the Vegetables: Preheat a grill to medium-high heat. Toss the asparagus, bell peppers, and green onions with olive oil, salt, and pepper until evenly coated. Grill, turning occasionally, until tender and lightly charred. Remove from the grill and let cool slightly.

4.    Assemble the salad: Cut the grilled vegetables into bite-sized pieces and add them to the couscous. Pour the marinated shallot herb dressing over the salad and toss until evenly coated. Fold in the crumbled feta cheese. Enjoy!