This Israeli couscous salad is light, healthy, and delicious - a perfect dish for the beginning of summer!
- 1 small eggplant, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 red pepper, chopped, seeds removed
- 1 small red onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper
- 3 cups water
- Pinch of salt
- 1 ½ cups dry Israeli couscous (see note below)
- ¼ cup chopped basil
- ⅓ cup feta cheese
- For the dressing:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ½ cup olive oil
- Salt and freshly ground pepper
1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the eggplant, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
2. In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and rinse with cold water. Set aside.
3. In a large bowl, combine couscous and roasted vegetables. Stir in the basil and feta cheese.
4. To make the dressing: In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over couscous and vegetables and stir until well combined. Serve at room temperature or chilled.
*Note: Israeli couscous is also sometimes called "pearl couscous," and it is slightly larger than regular couscous. It can be found in the kosher aisle of the supermarket, or in the bulk bins at Whole Foods.