Dairy-Free Israeli Couscous Salad with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 2 medium bell peppers and 1 medium red onion into 2.54 cm squares. Place the cut 2 medium bell peppers, 1 medium red onion, and 2 cups of broccoli florets onto a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.75 teaspoons of salt and 0.5 teaspoons of black pepper. Toss everything together with your hands until the vegetables are evenly coated, then spread them in a single layer on the baking sheet.
2. 2Place the baking sheet into the preheated oven at about 205°C (200°C). Roast for 25 to 30 minutes, until the vegetables are tender when pierced with a fork and have some browned edges.
3. 3While the vegetables roast, bring 2.25 cups of water to a boil in a medium saucepan over high heat. Add the 1.5 cups of Israeli couscous. Reduce the heat to medium-low, cover the saucepan, and simmer for 8 to 10 minutes, or until the couscous is tender and has absorbed the water. Drain any excess water using a fine-mesh sieve and set the cooked 1.5 cups of Israeli couscous aside.
4. 4Mince the 1 clove of garlic. In a small bowl, combine the 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and the minced 1 clove of garlic. Add the remaining 1 tablespoon of olive oil to this bowl. Whisk these ingredients together until they are well combined to make the vinaigrette.
5. 5Chop the 0.25 cup of fresh parsley and the 0.25 cup of fresh mint. In a large bowl, add the cooked 1.5 cups of Israeli couscous and the roasted vegetables from the baking sheet. Add the chopped 0.25 cup of fresh parsley and the chopped 0.25 cup of fresh mint. Pour the prepared vinaigrette over all the ingredients in the large bowl.
6. 6Gently toss all the ingredients in the large bowl together until everything is evenly mixed and coated with the vinaigrette. Serve the salad warm, or cover the bowl and chill it in the refrigerator to serve cold.

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