Israeli Couscous Salad with Roasted Vegetables
- 1 small eggplant, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 red pepper, chopped, seeds removed
- 1 small red onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper
- 3 cups water
- Pinch of salt
- 1 1/2 cups dry Israeli Couscous
- 1/4 cup chopped basil
- 1/3 cup feta cheese
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper
- This recipe is vegetarian
- Produce
- Basil (1/4 cup)
- Eggplant, small (1)
- Garlic (3 cloves)
- Red onion, small (1)
- Yellow squash, small (1)
- Zucchini, small (1)
- Condiments
- Balsamic vinegar (3 tablespoons)
- Dijon mustard (1 tablespoon)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (10 tablespoons)
- Red pepper (1)
- Salt (1 Pinch)
- Salt and freshly ground pepper (1)
- Salt and pepper (1)
- Pasta & Grains
- Israeli couscous, dry (1 1/2 cups)
- Drinks
- Water (3 cups)
- Dairy
- Feta cheese (1/3 cup)
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Recipe Stats
Published August 31, 2011 (1 year ago).
41 people saved this recipe.
