Warm Couscous Salad with Roasted Veggies

20 min
4 servings
$3.26/serving

Perfectly Balance Your Plate

Serve with ¹⁄₂ cup lentils.

Ingredients

1 small red onion

1 green bell pepper

1 zucchini

1 Japanese eggplant

¹⁄₄ cup olive oil, divided

1 tbspRoasted Garlic Aioli MixorMinced Garlic

1 ¹⁄₃ cup water

1 cup uncooked couscous

2 tbsp balsamic vinegar

2 tspBalsamic Vinaigrette Dressing MixorItalian Seasoning

¹⁄₂ cup crumbed feta cheese

Preparation

Preheat oven to 450°F. Line Sheet Pan with Sheet Pan Liner.
Slice onion into thick strips. Slice pepper into thin strips. Cut zucchini in half lengthwise, then slice thinly. Cut eggplant on the diagonal into thin slices. Toss all veggies with 1 tbsp oil and aioli mix.
Spread veggies out on pan. Roast in oven until tender, about 15 min.
Meanwhile, place water in Multipurpose Steamer. Cover; microwave on high 1–2 min until hot. Remove from microwave; stir in couscous and topper. Cover; let steam until tender and water has absorbed, about 5 min. Keep covered until veggies are cooked.
Prepare dressing. Whisk together remaining oil, vinegar, and dressing mix.
In a large bowl, combine couscous, roasted vegetables, and dressing. Top with feta, if desired. Serve at room temperature.

Nutritional Information

Per serving: Calories 410, Fat 19 g (Saturated 5 g, Trans 0 g), Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 50 g (Fibre 9 g, Sugars 6 g), Protein 12 g.