Israeli Couscous Salad with Roasted Vegetables

Ingredients

• 1.5 cups Israeli Couscous
• 1 cup Broccoli Florets
• 1 medium Bell Pepper (any color)
• 1 medium Zucchini
• 0.5 medium Red Onion
• 3 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 cup Broccoli Florets, 1 medium Bell Pepper, 1 medium Zucchini, and 0.5 medium Red Onion into approximately 2.54 cm bite-sized pieces.
2. 2In a large bowl, toss the cut vegetables with 2 tablespoons of Olive Oil, 0.5 tsp Salt, and 0.25 tsp Black Pepper until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes at about 205°C (200°C), or until they are tender and slightly browned.
3. 3While the vegetables roast, bring 2.5 cups of water to a boil in a medium saucepan. Add the 1.5 cups Israeli Couscous, reduce heat to low, cover, and simmer for 8-10 minutes until the water is absorbed and the couscous is tender; then remove from heat, let stand covered for 5 minutes, and fluff with a fork.
4. 4Finely chop the 0.25 cup Fresh Parsley and 0.25 cup Fresh Mint. In a small bowl, whisk together the 2 tbsp Lemon Juice, 1 tsp Dijon Mustard, and the remaining 1 tablespoon of Olive Oil until well combined.
5. 5In a large serving bowl, combine the cooked 1.5 cups Israeli Couscous, the roasted vegetables, the chopped 0.25 cup Fresh Parsley, and the chopped 0.25 cup Fresh Mint. Pour the prepared vinaigrette over the salad and toss gently to combine all ingredients; serve warm or at room temperature.

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