Pearl Couscous with Roasted Vegetables
Pearl Couscous with Roasted Vegetables is a healthy alternative to traditional pasta salads. Go against the grain by serving this summer salad at your next get together.
- 1 box Pearl Couscous, about 1 cup dry couscous
- 2 tablespoons olive oil
- 1/2 bunch asparagus
- 1/2 sweet onion, chopped
- 1 sweet bell pepper, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 2 carrots, sliced
- 1 tablespoon Herbs de Provence
- 1/2 cup grape tomatoes, halved
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Cook the couscous according to the package directions.
Preheat the oven to 450°F. Meanwhile add all the sliced vegetables except the tomatoes to a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of herbs and toss to coat well.
Spread the vegetables on a foil lined baking sheet and roast for 20 minutes or until the vegetables have caramelized.
Add the roasted vegetables and the prepared couscous to a serving bowl and add the sliced tomatoes, 1 tablespoon olive oil and lemon juice and mix well. Garnish with fresh basil.