Description
Flavorful,
Tangy,
Hearty,
Nutritious,
Herby,
& very, very easy
Ingredients
Units
Scale
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 cloves garlic (chopped)
- 1 tsp dijon mustard
- sea salt and freshly ground black pepper
- 2 zuchinni squash (choopped)
- 2 yellow squash (chopped)
- 1 red onion (chopped)
- 1–2 heirloom tomatoes (chopped )
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp olive oil
- 2 cups vegetable stock
- hot water, to cover couscous
- 1 lb israeli couscous (the larger variety)
Instructions
- In a small bowl, whisk together the vinegar, mustard, and garlic, slowly add the olive oil and whisk until it’s all combined. Season with sea salt and pepper.
- Pour 1/2 the marinade over the chopped vegetables and let sit at room temperature 15 minutes. Preheat the oven to 375.
- Remove the vegetables from the marinade and roast them in the oven on a baking sheet with parchment paper for about 30 minutes, stirring halfway through. You could also choose to grill the veggies. Yum.
- Meanwhile, heat the additional 2 tbsp of olive oil over medium-high heat in a medium-sized saucepan, add the couscous and toast until lightly golden brown. Cover the couscous with vegetable stock and hot water and bring to a boil. Follow the package directions and cook the couscous until it’s just done.
- Place in a large serving bowl, add the roasted veggies, and herbs and toss with the remaining marinade/vinaigrette.
Notes
This is seriously tasty warm, but it’s also good leftover cold if you take it to work.
- Category: Main Course, Salad, Side Dish
