Egg-Free Israeli Couscous Salad with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large mixing bowl, combine the 1 medium zucchini diced into 1.27 cm pieces, 1 medium red bell pepper diced into 1.27 cm pieces, 1 medium yellow bell pepper diced into 1.27 cm pieces, 0.5 medium red onion diced into 1.27 cm pieces, and 2 cloves of minced garlic. Add 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, tossing gently until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly browned at the edges.
3. 3While the vegetables roast, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the 1 cup of Israeli couscous and toast for 2-3 minutes, stirring constantly with a spoon, until the couscous pearls are lightly golden. Pour in the 1.5 cups of vegetable broth, bring the liquid to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 10-12 minutes, or until the couscous is cooked through and all the liquid has been absorbed.
4. 4Once cooked, transfer the roasted vegetables from the baking sheet and the cooked Israeli couscous from the saucepan into a large mixing bowl.
5. 5Add the 2 tablespoons of lemon juice, 0.25 cup of fresh parsley, the remaining 0.25 teaspoon of salt, and the remaining 0.25 teaspoon of black pepper to the bowl with the couscous and vegetables. Gently toss all ingredients together with a spoon until they are well combined.
6. 6Serve the Egg-Free Israeli Couscous Salad warm or at room temperature.

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