Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving contains 485 calories, 12g of protein, and 29g of fat. This lacto ovo vegetarian recipe serves 10 and costs $2.82 per serving. It is brought to you by Foodista. 3 people have tried and liked this recipe. It works well as a hor d'oeuvre. If you have to 3 sized squashes, chicken stock, olive oil, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Users who liked this recipe also liked Couscous Salad With Roasted Vegetables And Chickpeas, Vegan Couscous Salad with Roasted Vegetables, and Vegan Couscous Salad with Roasted Vegetables.
Ingredients
Israeli pearl couscous or regular couscous
2 cups of Israeli pearl couscous or regular couscous
boiling hot chicken stock (2 cups for regular
3 cups of boiling hot chicken stock (2 cups for regular
extra-virgin olive oil
6 tablespoons of extra-virgin olive oil
sun-dried tomatoes chopped
1/2 cup sun-dried tomatoes chopped
bought basil pesto
3 tablespoons bought basil pesto
balsamic vinegar
3 tablespoons balsamic vinegar
pinch of salt and pepper to taste
pinch of salt and pepper to taste
crumbled feta cheese
1 cup crumbled feta cheese
s sized zucchinis, sliced
2 mediums sized zucchinis, sliced
s to 3 sized yellow squashes, sliced
2 mediums to 3 sized yellow squashes, sliced
red pepper, seeded and cut into pieces
1 red pepper, seeded and cut into pieces
brown mushrooms, sliced
8 brown mushrooms, sliced
garlic cloves minced
4 garlic cloves minced
butternut cut into cubes
2 cups of butternut cut into cubes
red onions cut into pieces
1/2 cup of red onions cut into pieces
asparagus cut into pieces
2 cups of asparagus cut into pieces
extra-virgin olive oil
extra-virgin olive oil
balsamic vinegar
balsamic vinegar