Israeli Couscous Salad with Mediterranean Roasted Vegetables
INGREDIENTS
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½ pound medium asparagus spears cut into one inch pieces
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½ pound zucchini cut into one inch pieces
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½ pound yellow squash cut into one inch pieces
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½ pound peeled eggplant cut into one inch pieces
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1 large sweet red bell pepper cut into one inch pieces
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¼ cup red onion sliced thin
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3 tablespoons extra virgin olive oil
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½ teaspoon salt
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1 tablespoon Greek or Mediterranean dried oregano
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1 teaspoon garlic powder
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½ cup pitted and sliced Kalamata olives
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2 tablespoons chopped fresh basil
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2 tablespoons drained capers
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¼ teaspoon freshly ground black pepper
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½ pound Israeli couscous
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2 teaspoons salt
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Vinaigrette, see below
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½ cup crumbled feta cheese (optional)
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1 tablespoon minced shallots
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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2 tablespoons balsamic vinegar
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2 teaspoons red wine vinegar
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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½ cup extra virgin olive oil
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