Roasted Vegetable Couscous Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 zucchini, quartered lengthwise
• 1 yellow squash, quartered lengthwise
• 3 portabella mushrooms
• 2 sweet peppers, halved
• 8 asparagus spears
• 2 tablespoons olive oil
• salt & pepper
• 1 (10 ounce) box couscous (1 1/2 cups)
• 2 1/2 cups boiling water or 2 1/2 cups vegetable stock
• 1 lemon, juice of
• 4 tablespoons fresh herbs (basil, chives, mint)
• 2 tablespoons olive oil
• 1 cup kalamata olive, pitted
• 8 ounces feta cheese, cubed (optional)

Recipe

• 1 drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. grill on med-high heat until tender and skins on peppers are blackened. cover and allow to cool.
• 2 pour boiling water over couscous, cover.
• 3 make dressing: combine lemon juice and herbs; whisk in olive oil.
• 4 remove skins from peppers, chop. chop remaining vegetables into bite size pieces.
• 5 fluff couscous, add vegetables, dressing, and olives, and stir to combine. keep cool until serving.