Tuesday, August 27, 2013

Roasted Tomato Couscous Salad

Couscous salads are kind of a summer staple in our house – when the weather gets nice, it is great to have a tasty dinner option that is healthy and low-key (but still impressive if you have friends pop by). I used vegan feta in here which may be a bit tricky to find, so you can leave it out and the salad will still be delicious!
Roasted Tomato Couscous Salad 2 cups cherry tomatoes, halved 3 Tablespoons crushed garlic (I used Trader Joe’s crushed garlic for this because it saves so much time) 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram 1 Tablespoon grape seed oil 1 cup Israeli couscous (prepared according to package directions) 3 Tablespoons pine nuts 3/4 cup freshly packed basil, thinly sliced 3/4 cup vegan feta 3 Tablespoons capers 1/2 peeled English cucumber cut into 1/2″ cubes 1/4 cup Kalamata olives Salt and pepper 1. Preheat the oven to 375 degrees. On a foil-lined roasting pan, toss tomatoes with garlic, oregano, marjoram, and 1/2 Tablespoon grape seed oil. Sprinkle with salt and pepper. 2. Place cooked Israeli couscous in a serving bowl. Spoon roasted tomatoes over them and mix in pine nuts, basil, feta, capers, cucumber, olives, and remaining 1/2 Tablespoon grape seed oil. Stir to combine. Serve immediately.

No comments:

Post a Comment