Dairy-Free Israeli Couscous Salad with Roasted Vegetables

Ingredients

• 1 cup Israeli couscous
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 medium Zucchini
• 0.5 medium Red onion
• 4 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley
• 1 tbsp Fresh mint
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 cup of broccoli florets, the 1 cup of carrots, and the 1 medium zucchini into 1/2-inch to 1-inch bite-sized pieces. Slice the 0.5 medium red onion into thin wedges.
3. 3In a large bowl, combine the cut 1 cup of broccoli florets, 1 cup of carrots, 1 medium zucchini, and 0.5 medium red onion. Add 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, and toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet.
4. 4Roast the vegetables in the preheated oven for 25 to 30 minutes, or until they are tender when pierced with a fork and have slightly browned edges.
5. 5While the vegetables roast, cook the 1 cup of Israeli couscous in a medium saucepan. Add the 1 cup of Israeli couscous to the saucepan with enough water to cover it by about 1 inch. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 to 12 minutes, or until the couscous is tender and has absorbed most of the water. Drain any excess water using a fine-mesh sieve.
6. 6In a small bowl, whisk together the 2 tablespoons of lemon juice, the remaining 2 tablespoons of olive oil, the 1 minced clove of garlic, the 2 tablespoons of fresh parsley, and the 1 tablespoon of fresh mint until well combined.
7. 7In a large bowl, combine the cooked 1 cup of Israeli couscous and the roasted vegetables. Pour the prepared lemon-herb vinaigrette over the mixture.
8. 8Gently toss all ingredients together until the 1 cup of Israeli couscous and the roasted vegetables are evenly coated with the vinaigrette. Serve the salad warm immediately, or allow it to cool to room temperature before serving.

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