We spent several days eating grocery store prepared food in the week leading up to the big move. After one day, it got old. I needed something fresh and yummy. This was perfect! Our kitchen was still in disarray but I didn't care. I simply could not eat another packaged or pre-purchased item again! My cutting board was sitting on top of a box as I was cutting the squash. The furniture delivery people were watching me stand on my tip-toes to try and cut.
I received this recipe in a Clean Eating email and was impressed with the flavors. I would likely switch out the WW couscous for Israeli couscous the next time. It would be fine if you were serving as a side dish, but mine was a meal intended to last a few days. Couscous tends to go dry after a day, so it tasted like paste the next day. Israeli doesn't dry up as bad, so I think my couscous salad would have tasted better on day #2 if it had served as an ingredient.
Roasted Summer Vegetable Couscous Salad
Roasted Summer Vegetable Couscous Salad
Yield: 4 servings
Ingredients
Ingredients
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 2 cloves garlic, minced
- Olive oil cooking spray
- 1 medium zucchini, unpeeled and cut into 1-inch pieces (1 1/2 cups)
- 1 yellow squash, unpeeled and cut into 1-inch pieces (1 1/2 cups)
- 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
- 1 8-oz pkg sliced fresh baby portobello mushrooms (1 cup)
- 4 cups cooked whole-grain couscous
- 1/3 cup goat cheese, crumbled
- 4 sprigs fresh basil, chopped (2 tbsp)
- Preheat oven to 425°F
- In small bowl, whisk together vinegar, Dijon, oil, salt, black pepper and garlic; set aside.
- Mist a large shallow roasting pan with cooking spray. Arrange zucchini, squash, bell pepper and mushrooms in a single layer in pan (vegetables may touch or overlap slightly). Drizzle with vinegar mixture, tossing gently. Cook vegetables in oven for 15 minutes or until tender, stirring occasionally.
- Combine vegetables with couscous, tossing gently. Top with cheese and basil. Serve warm, at room temperature or chilled. Can be kept, covered and refrigerated, for up to 3 days.
No comments:
Post a Comment