Vegan Israeli Couscous Salad with Roasted Vegetables (Dairy-Free & Egg-Free)

Ingredients

• 1 cup Israeli couscous
• 2 cups Vegetable broth
• 1 medium Eggplant
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 medium Red onion
• 3 tbsp Olive oil
• 3 tbsp Lemon juice
• 2 cloves Garlic
• 1/4 cup Fresh parsley
• 1/4 cup Fresh mint
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Combine the 1 cup Israeli couscous with the 2 cups Vegetable broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Let it stand, covered, for 5 minutes off the heat.
3. 3While the couscous cooks, chop the 1 medium Eggplant, 2 medium Zucchini, 1 large Red bell pepper, and 1 medium Red onion into bite-sized pieces, about 1/2-inch cubes.
4. 4In a large bowl, toss the chopped vegetables with 2 tablespoons Olive oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black pepper until evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet.
5. 5Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and have slightly browned edges. Give the baking sheet a shake halfway through cooking to ensure even roasting.
6. 6While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the 3 tablespoons Lemon juice, 1 tablespoon Olive oil, 2 cloves minced Garlic, and a pinch of salt and pepper.
7. 7In a large bowl, combine the cooked 1 cup Israeli couscous, the roasted vegetables, 1/4 cup chopped Fresh parsley, and 1/4 cup chopped Fresh mint.
8. 8Pour the prepared vinaigrette over the couscous and vegetable mixture. Toss everything together gently until well combined.
9. 9Serve the Vegan Israeli Couscous Salad warm or chilled.

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