Are you ready to transform your ordinary meal into a culinary adventure that will transport your taste buds straight to the vibrant streets of the Middle East? This Israeli Couscous Salad with Roasted Vegetables is not just a recipe—it's a symphony of colors, textures, and flavors that will make your dinner table come alive! Imagine perfectly roasted vegetables, tender Israeli couscous, and a sprinkle of creamy feta cheese creating a dish so delicious, you'll want to make it again and again.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup Israeli couscous
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent vegetables from sticking.
- In a medium saucepan, bring vegetable broth to a boil. Add Israeli couscous, reduce heat to low, cover, and simmer for 8-10 minutes until liquid is absorbed and couscous is tender. Remove from heat and let stand, covered, for 5 minutes.
- While couscous is cooking, chop red bell pepper, zucchini, yellow squash, and red onion into uniform 1/2-inch dice to ensure even roasting.
- Spread chopped vegetables on the prepared baking sheet. Drizzle with olive oil, then season generously with salt and pepper. Toss to coat evenly.
- Roast vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until edges are golden brown and vegetables are tender.
- Fluff the cooked couscous with a fork to separate the grains. Transfer to a large mixing bowl.
- Add the roasted vegetables to the couscous and gently mix to combine.
- Sprinkle chopped fresh parsley and crumbled feta cheese over the salad. Toss gently to distribute ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed. Can be served warm or at room temperature.
- For best flavor, let the salad rest for 10-15 minutes before serving to allow flavors to meld together.
Tips
- Vegetable Roasting Secrets: Cut vegetables into uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Broth Upgrade: Use homemade or high-quality vegetable broth for more depth of flavor in your couscous.
- Make-Ahead Magic: This salad tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or potlucks.
- Customize Your Creation: Feel free to swap vegetables based on seasonal availability or personal preference. Try adding roasted eggplant or cherry tomatoes for variety.
- Herb Freshness: Add fresh herbs just before serving to maintain their vibrant color and maximum flavor impact.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
