Name: Couscous Salad with Fresh Vegetables
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil (divided); 2 cup uncooked pearl/israeli couscous; 2 cup vegetable broth; 2 null zucchini (halved lengthwise and sliced); 2 null summer squash (halved lengthwise and sliced); 1 null red bell pepper (diced); 1 null cucumber (diced); 1 null red onion (diced); 1 null lemon; 1 pint cherry tomatoes (halved); 0.5 cup fresh parsley (chopped); 0.25 cup avocado oil classic balsamic vinaigrette; null null lemon wedges (garnish); null null crushed red pepper (garnish)

Instructions

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1

In a medium pot over medium-high heat, add olive oil (1 tbsp) and the uncooked pearl/israeli couscous (2 cup). Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth (2 cup), bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes.
2

Preheat the oven to 450 degrees F.
3

In a large bowl, add the onion (1 red) and juice of half a lemon (1). Mix well and set aside for 5 minutes.
4

Add the zucchini (2) and squash (2 summer) to a sheet pan, drizzle some [olive oil] and season with salt and pepper to taste. Mix them on the sheet pan and then spread them.
5

Roast them for 10 to 15 minutes.
6

To the bowl with the onion, add the bell pepper (1 red), cucumber (1), cherry tomatoes (1 pint), and fresh parsley (0.5 cup). Add avocado oil classic balsamic vinaigrette (0.25 cup) and mix well. Set aside while the squashes are in the oven.
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. Gently mix so the squashes don't get crushed.
8

Serve cold or warm. Sprinkle more [fresh parsley], [lemon wedges] and [crushed red pepper] on the side.