Mediterranean Pearl Couscous Salad

• doses: 6 servings
• tempo ativo: 15 minutes
• tempo total: 45 minutes

Ingredientes

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

2 zucchini

1 small red or yellow onion

5 cloves garlic

2 tbsp olive oil

salt & pepper

8 oz pearl couscous

4 oz crumbled feta (more to crumble on top if desired)

fresh herbs (dill, italian parsley, chives, basil)

1 lemon

3 tbsp apple cider vinegar or white wine vinegar

4 tbsp olive oil

salt & pepper to taste

Instruções

Preheat oven to 425 degrees. Chop up vegetables into small, bite-sized pieces.

On a large baking sheet lined with parchment paper, add the chopped veggies and the garlic cloves and drizzle with olive oil. Season with salt and pepper and mix to combine so they're evenly coated. Slice lemon in half and add to the baking sheet as well with a drizzle of olive oil on the lemon halves. Place in the oven for about 30 minutes (or until golden), stirring half-way through.

Meanwhile, boil some water and cook the pearl couscous according to package instructions. Rinse under cold water to stop the cooking process and place in a large bowl with a touch of olive oil to prevent the couscous from sticking together.

Remove the roasted veggies from the oven and let cool slightly. Take the roasted lemon halves and squeeze the juice into a separate container to start the vinaigrette. Add the vinegar, olive oil, salt and pepper.

Chop up some fresh herbs (I like using dill, Italian parsley, chives, basil or some combination of those).

Assemble: add the roasted veggies and garlic to the pearl couscous, the fresh herbs, the crumbled feta, and then drizzle the roasted lemon vinaigrette on top.

Option to serve with grilled chicken, salmon, steak, or any other protein of your choice!