This salad is another great way to get those veggies into your diet. If you left out the cheese, it would be vegan. I love the sweet goodness of the veggies when pared with the saltiness of the cheese and olives.
Roasted Vegetable, Feta, and Olive Couscous Salad (inspired by Frugal Feeding)
- 3/4 cup couscous
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 1 small zucchini, cut in large dice
- 2 small white onions, roughly chopped
- Olive oil
- A handful of kalamata olives
- A handful of feta cubes
- 1/4 cup chopped parsley
- Juice of ½ a lemon
Preheat oven to 400 degrees Toss peppers, zucchini, and onion in a bit of olive oil, salt, and pepper. Bake for 30 minutes, stirring at the 15 minute mark. Prepare couscous according to package directions. Allow the orzo to cool a bit before adding in the roasted vegetables, olives, feta, parsley, and lemon juice. Mix well. Serve at room temperature. Refrigerate any leftovers.