Description
The beautiful, rich flavor of this Israeli Couscous with roasted vegetables makes a beautiful couscous salad perfect on its own or as a side dish for your dinner.
Ingredients
Scale
- Kernels from 4 ears of corn, or 2 cups frozen corn, thawed
- 8 ounces cremini mushrooms, sliced. You may use white mushrooms
- 2 small zucchini, diced (about 2 cups)
- 1-pint grape or cherry tomatoes, sliced in half
- 9 scallions, sliced. White and light green parts
- 3 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp sea salt
- 1 - 8 ounce pack of Israeli Couscous
- 24 kalamata olive, pitted and sliced in half
- 1/2 cup crumbled feta cheese, you may use vegan feta cheese.
- Our Creamy balsamic dressing
Instructions
- Preheat the oven to 400F. Line 1 large baking sheet with parchment paper.
- Place the corn, mushrooms, zucchini, tomatoes, and scallions in a large bowl. Add olive oil, cumin, coriander, and salt. Toss well making sure all the vegetables get coated with the oil and spices.
- Transfer the vegetables to the baking sheet, making sure they lay flat and there's space in between the pieces (it's important not to overcrowd the pan, use an additional baking sheet if necessary. Bake for 45 minutes or until desired tenderness.
- While the vegetables are cooking, cook the Israeli couscous following the package directions.
- When the veggies and the Israeli couscous are cooked, place them in a large bowl and toss them together with the olives. Drizzle as much Creamy balsamic salad dressing as desired. Right before serving top with feta cheese.
- Prep Time: 15
- Cook Time: 45
- Category: Side dish
- Method: stove top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup - without dressing
- Calories: 200
- Sugar: 6.1
- Sodium: 454
- Fat: 9
- Saturated Fat: 2.4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4.7
- Protein: 6.6
- Cholesterol: 8.3