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This salad is another great way to get those veggies into your diet. If you left out the cheese, it would be vegan. I love the sweet goodness of the veggies when pared with the saltiness of the cheese and olives.

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Roasted Vegetable, Feta, and Olive Couscous Salad (inspired by Frugal Feeding)

  • 3/4 cup couscous
  • 1 red bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 1 small zucchini, cut in large dice
  • 2 small white onions, roughly chopped
  • Olive oil
  • Salt
  • A handful of kalamata olives
  • A handful of feta cubes
  • 1/4 cup chopped parsley
  • Juice of ½ a lemon

Preheat oven to 400 degrees  Toss peppers, zucchini, and onion in a bit of olive oil, salt, and pepper. Bake for 30 minutes, stirring at the 15 minute mark. Prepare couscous according to package directions. Allow the orzo to cool a bit before adding in the roasted vegetables, olives, feta, parsley, and lemon juice. Mix well. Serve at room temperature. Refrigerate any leftovers.

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