Israeli Couscous Salad

Pearl couscous tossed with roasted vegetables, herbs and a lemon dressing.

30 min 4 servings Easy israeli

Ingredients

• 200 g pearl couscous
• 1 pcs zucchini
• 1 pcs red bell pepper
• 200 g cherry tomatoes
• 100 g feta cheese
• 0.25 bunch parsley
• 0.25 bunch mint
• 1 pcs lemon
• 3 tbsp olive oil

Steps

1. Cook pearl couscous in salted boiling water for 8-10 minutes.
2. Drain and cool the couscous.
3. Toss diced zucchini, red pepper and cherry tomatoes with olive oil.
4. Roast at 200°C for 15 minutes.
5. Whisk together lemon juice, olive oil, garlic and a pinch of sugar for the dressing.
6. Combine the couscous with the roasted vegetables in a large bowl.
7. Add chopped parsley, mint and crumbled feta cheese.
8. Pour over the dressing.
9. Toss well.
10. Serve warm or chilled.