Roasted Veggie Couscous

This light and refreshing salad is made of couscous, roasted squash, and colorful fresh vegetables tossed in tangy Avocado Oil Classic Balsamic Vinaigrette dressing.

Made With

Avocado Oil Classic Balsamic Vinaigrette

Ingredients

3 tablespoons

2 cups

2

1

1 pint

1/2 cup

1 bottle

olive oil

uncooked pearl/Israeli couscous

vegetable broth

zucchini, halved lengthwise and sliced

summer squash, halved lengthwise and sliced

red bell pepper, diced

cucumber, diced

small red onion, diced

lemon

cherry tomatoes, halved

fresh parsley, chopped

BRIANNAS Avocado Oil Classic Balsamic Vinaigrette

Avocado Oil Classic Balsamic Vinaigrette

WHERE TO BUY

Directions

Step 1

Preheat the oven to 450 degrees F.

Step 2

In a medium pot over medium-high heat, add one tablespoon of oil and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes.

Step 3

In a large bowl, add the red onion and juice of half a lemon. Mix well and set aside for 5 minutes.

Step 4

Add the zucchini and summer squash to a sheet pan, drizzle some oil and season with salt and pepper to taste. Mix them on the sheet pan and then spread them.

Step 5

Roast them for 10 to 15 minutes.

Step 6

To the bowl with the onion, add the bell pepper, cucumber, cherry tomatoes, and parsley. Add ¼ cup of BRIANNAS Avocado Oil Classic Balsamic Vinaigrette and mix well. Set aside while the squashes are in the oven.

Step 7

Once the squashes are ready, carefully remove them from the oven and let them cool down. In the meantime, add the couscous to the bowl with the fresh veggies. Mix well and then add the squashes. Genly mix so the squashes don't get crushed.