Summer Vegetable Couscous Salad

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 2 zucchini
• 1 red onion
• 2 tbsp olive oil
• Salt & pepper
• 8 oz pearl couscous
• 4 oz crumbled feta (plus more for topping, if desired)
• Fresh dill, finely chopped

Roasted Lemon Vinaigrette

• 1 lemon
• 3 tbsp apple cider vinegar or white wine vinegar
• 4 tbsp olive oil
• Salt & pepper to taste

Instructions

1. Preheat oven to 425°F. Chop vegetables into small, bite-sized pieces.
2. On a parchment-lined baking sheet, add chopped veggies. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat. Slice the lemon in half crosswise and place both halves cut-side down on the baking sheet.
3. Roast for about 25 minutes, stirring halfway through, until golden.
4. Meanwhile, cook couscous according to package instructions. Rinse under cold water, then toss with a touch of olive oil to prevent sticking.
5. Make vinaigrette: Squeeze roasted lemon juice into a bowl. Add vinegar, olive oil, salt, and pepper.
6. Add chopped dill to couscous along with veggies and crumbled feta.
7. Drizzle vinaigrette over salad and toss gently to combine.
8. Serve as is, or top with grilled chicken, salmon, or steak for a complete meal.

Substitutions

• Grains: Quinoa, orzo, bulgur, farro
• Cheese: Goat cheese, ricotta salata, mozzarella pearls
• Herbs: Mint, basil, chives, parsley (avoid rosemary or thyme)
• Vegan: Omit feta or use dairy-free alternative

Storage tips

• Store in an airtight container in the fridge for up to 5 days.

Recipe Adapted from BritaCooks Mediterranean Pearl Couscous Salad