Couscous Salad With Roasted Vegetables

Couscous Salad With Roasted Vegetables

Couscous Salad With Roasted Vegetables


45 minutes

Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Ingredients
  • 2 cups of Israeli pearl couscous or regular couscous
  • 3 cups of boiling hot chicken stock (2 cups for regular
  • 6 tablespoons of extra-virgin olive oil
  • 1/2 cup sun-dried tomatoes chopped
  • 3 tablespoons bought basil pesto
  • 3 tablespoons balsamic vinegar
  • pinch of salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 2 mediums sized zucchinis, sliced
  • 2 mediums to 3 sized yellow squashes, sliced
  • 1 red pepper, seeded and cut into pieces
  • 8 brown mushrooms, sliced
  • 4 garlic cloves minced
  • 2 cups of butternut cut into cubes
  • 1/2 cup of red onions cut into pieces
  • 2 cups of asparagus cut into pieces
  • extra-virgin olive oil
  • balsamic vinegar
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