Mediterranean Couscous Salad with Roasted Vegetables

Ingredients

• 1 cup couscous
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup red bell pepper, diced
• 1 cup red onion, sliced
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon dijon mustard

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, combine the cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss to coat the vegetables evenly.
3. 03
   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
4. 04
   While the vegetables are roasting, prepare the couscous according to package instructions. Fluff with a fork and set aside.
5. 05
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, and Dijon mustard to make the dressing.
6. 06
   In a large salad bowl, combine the roasted vegetables, cooked couscous, kalamata olives, and crumbled feta cheese.
7. 07
   Pour the dressing over the salad and toss gently to combine all ingredients well.
8. 08
   Serve the salad warm or at room temperature. Enjoy!