Israeli Couscous Salad with Roasted Vegetables and Lemon Dressing
This vibrant Israeli Couscous Salad combines perfectly roasted vegetables with pearls of couscous, all dressed in a zesty lemon dressing. It's a versatile dish that can serve as a light lunch or a substantial side, offering a delightful blend of textures and Mediterranean flavors.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large bowl
- Medium saucepan
- Whisk
- Small bowl
Ingredients
- 1 cup Israeli couscous 200 grams
- 2 cups water 473 milliliters
- 1 medium zucchini, diced about 1 cup or 140 grams
- 1 cup red bell pepper, diced about 150 grams
- 1 cup yellow bell pepper, diced about 150 grams
- 1 cup red onion, chopped about 160 grams
- 2 tbsp olive oil 30 milliliters
- 1 tsp salt 5 grams
- 1/2 tsp black pepper 2 grams
- 1/4 cup fresh parsley, chopped 15 grams
- 1/4 cup fresh mint, chopped 15 grams
For the Lemon Dressing:
- 1/4 cup extra virgin olive oil 60 milliliters
- 2 tbsp fresh lemon juice 30 milliliters
- 1 tsp lemon zest 5 grams
- 1 clove garlic, minced about 1 teaspoon or 5 grams
- 1/2 tsp honey 2.5 milliliters
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper until the vegetables are well coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, bring 2 cups of water to a boil in a medium saucepan. Add the Israeli couscous and cook according to the package instructions, usually about 10-12 minutes, until al dente. Drain any excess water and let it cool.
- To make the lemon dressing, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, honey, and salt and pepper in a small bowl.
- In a large bowl, combine the roasted vegetables, cooked couscous, chopped parsley, and mint.
- Pour the lemon dressing over the salad and toss until everything is well combined and evenly coated.
- Taste and adjust the seasoning if necessary. Serve at room temperature or chilled.
Notes
For a gluten-free option, substitute Israeli couscous with quinoa or rice.
Feel free to add chickpeas or feta cheese for extra protein.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a nuttier flavor, lightly toast the couscous in a dry pan before boiling.