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Israeli Couscous Salad with Roasted Vegetables

Two Peas & Their Pod
  • minutes
  • Serves 4 to 6

INGREDIENTS

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 tbsp

olive oil

Salt and pepper

3 cups

water

salt

1 1/2 cups

dry Israeli Couscous

1/4 cup

chopped basil

1/3 cup

feta cheese

For the Balsamic Dressing:

3 tbsp

balsamic vinegar

1 tbsp

Dijon mustard

1

garlic clove, minced

1/2 cup

olive oil

Salt and freshly ground pepper