Vegan Israeli Couscous Salad with Roasted Vegetables

Ingredients

• 1 cup Israeli couscous
• 2 cups Vegetable broth
• 1 large Sweet potatoes
• 2 medium Zucchini
• 1 medium Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1/4 cup Fresh parsley
• 1/4 cup Fresh mint
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Prepare the vegetables by peeling and cutting the 1 large sweet potato into 1/2-inch cubes, trimming and cutting the 2 medium zucchini into 1/2-inch cubes, and peeling and cutting the 1 medium red onion into 1/2-inch pieces.
2. 2In a large bowl, combine the cut 1 large sweet potato, 2 medium zucchini, and 1 medium red onion. Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then toss everything together until the vegetables are evenly coated.
3. 3Spread the coated vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 25 to 30 minutes, turning them halfway through, until they are tender when pierced with a fork and slightly browned at the edges.
4. 4While the vegetables are roasting, pour the 2 cups of vegetable broth into a medium saucepan and bring it to a boil over high heat. Add the 1 cup of Israeli couscous to the boiling broth, stir once, then reduce the heat to low, cover the saucepan, and let it simmer for 8 to 10 minutes, or until all the liquid has been absorbed and the couscous is tender. Remove the saucepan from the heat and let the couscous sit, covered, for 5 minutes to steam, then fluff it with a fork.
5. 5While the vegetables roast and couscous cooks, prepare the dressing: finely chop the 1/4 cup of fresh parsley and 1/4 cup of fresh mint, and mince the 2 cloves of garlic. In a small bowl, whisk together the 2 tablespoons of lemon juice, the remaining 1 tablespoon of olive oil, the minced 2 cloves of garlic, the chopped 1/4 cup of fresh parsley, and the chopped 1/4 cup of fresh mint until well combined.
6. 6Once the roasted vegetables are tender and the couscous is fluffed, transfer the cooked 1 cup of Israeli couscous and the roasted 1 large sweet potato, 2 medium zucchini, and 1 medium red onion to a large serving bowl. Pour the prepared dressing over the couscous and vegetables, then gently toss everything together until the salad is evenly coated. Serve the salad warm or at room temperature.

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