Israeli Couscous Salad with Mediterranean Roasted Vegetables

  • Servings: 8

Ingredients:

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