We are absolutely loving the fresh veggies at our local farmer’s market right now, and this Israeli Couscous Salad with Mediterranean Roasted Vegetables is the perfect way to enjoy in-season vegetables!
A medley of asparagus, zucchini, yellow squash, eggplant, red bell pepper, and onion are roasted in the oven until caramelized, and then tossed along with toasted Israeli couscous in a flavorful vinaigrette. Kalamata olives, capers and fresh basil and oregano are also added – giving this salad wonderful Mediterranean-inspired flavors!
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 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!
You can even add some cooked chicken to this salad if you’d like! And Jack also added some feta cheese to his leftovers – which works really well with the other briny, Mediterranean flavors in this Israeli couscous salad. And with all of the yummy roasted vegetables included – you’re eating healthy too!
Recipe adapted from The Food Network.