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Roasted Veggie Salad with Israeli Couscous

Ingredients

Scale

FOR THE SALAD

  • 2 Japanese eggplants – cut into chunks
  • 2 zucchinis – cut into chunks
  • 2 yellow patty pans/yellow squash- cut into chunks
  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 1 pack cherry tomatoes
  • 3 Persian cucumbers cut into small chunks
  • ½ cup marinated sundried tomatoes
  • 2 avocados cut into slices
  • Poppy seeds
  • Chopped mint to garnish
  • 3 cups uncooked Israeli couscous***

FOR THE DRESSING

  • ¼ cup good olive oil
  • 3 TBS hummus
  • 1 lemon (zest & juice)
  • 2 TBS red wine or apple cider vinegar
  • 1 TBS green zaatar
  • ½ tsp curry powder
  • Coarse salt & black pepper to taste

Instructions

Preheat the oven to 400F/200C

Whisk together the salad dressing and set aside.

Cut all the vegetables (eggplant, squash, zucchini, peppers & onions) into chunks. Halve the cherry tomatoes & drizzle with olive oil. Roast vegetables on a baking sheet for about 40 minutes until softened. Season with salt & pepper and set aside to cool.

****Cook the Israeli couscous according to the package instructions

To assemble – Mound the couscous on a platter. Top with the roasted vegetable. Add the chunks of cucumbers, avocado slices, and sundried tomatoes.

Dress the salad a half hour before serving. Garnish with some chopped mint and poppy seeds.

SERVES 6-8

Notes

Place avocados in boiling water for 1 minute to blanch them. They will not turn black when you cut them.

Find it online: https://melissamayo.com/recipe/roasted-veggie-salad-with-israeli-couscous/