Updated October 06, 2020 We didn’t plant a big garden this year, only herbs, but we still have an abundance of summer vegetables thanks to neighbors and the farmers market. Our counter was overflowing with vegetables so I decided to roast a big pan of veggies. I used eggplant, zucchini, yellow squash, red pepper, onion, and garlic. When the vegetables were done roasting I made a Israeili Couscous Salad with Roasted Vegetables.
Josh likes couscous but he loves Israeli couscous. It is his favorite. Israeli couscous, which is sometimes called pearl couscous, is a small semolina pasta. It has a springy, chewy texture and is larger in size than the traditional yellow North African couscous. Israeli couscous is toasted and has a slightly nutty flavor. I buy it at Whole Foods or Sunflower Market in the bulk bins. If you haven’t tried it, I highly recommend it, especially in this salad:)
To make the salad, I combined the Israeli couscous and roasted vegetables in a large bowl. I also added fresh basil and feta cheese. Next, I made a simple balsamic dressing and poured it over the salad. I stirred the salad until it was well coated with the dressing. We enjoyed the salad at room temperature, but it is also good chilled. This salad keeps well and makes great leftovers. If you can’t keep up with your garden vegetables, make this Israeli Couscous Salad with Roasted Vegetables. It is easy and you can use up several of your vegetables at once. It is also a great salad to serve at your Labor Day party. It is fresh, healthy, and perfect for the end of summer.
If you like this Israeli Couscous Salad with Roasted Vegetables, you might also like:
Israeli Couscous Salad with Roasted Vegetables
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Green Israeli Couscous Salad from Joy the Baker Israeli Couscous Taco Salad from What’s Gaby Cooking? Israeli Couscous Greek Salad from Healthy Green Kitchen
