Oven-Roasted Vegetable Pearl Couscous Salad - Full of Flavor
Hello dear readers! Today I want to share a delicious recipe that will brighten up our kitchen: Oven-Roasted Vegetable Pearl Couscous Salad. The best part of this recipe is that it is wonderfully tasty both hot and cold. You will love the plump texture of the pearl couscous, and when combined with the color and flavor of roasted vegetables, it becomes an irresistible salad. It's a practical option that you can prepare in advance and take with you, especially for lunch. Are you ready? Let's get started!
- 4 teaspoons refined avocado oil, divided
- 3 medium carrots, peeled and sliced
- 1 large red onion, chopped
- 1 large red bell pepper, chopped
- 1 large or 2 small zucchinis, chopped
- 1 cup grape or cherry tomatoes
- 1 cup pearl couscous
- 1/3 cup chopped parsley
- 4-6 tablespoons Greek vinaigrette dressing
Preheat the oven to 200°C and prepare a baking sheet. Don't worry, it's very easy!
Place the red onion, carrots, and bell peppers on the sheet. Drizzle with some avocado oil and add salt and pepper. Roast the vegetables for 20 minutes.
While the vegetables are roasting, prepare the zucchini and tomatoes. Add them to the sheet and season with a bit more avocado oil, salt, and pepper. Roast for another 15 minutes.
Meanwhile, cook the couscous. Add it to salted water and cook for 8-12 minutes. Then drain.
Transfer the couscous to a large bowl, add the roasted vegetables and parsley. Add the Greek dressing and mix well. That's it!
You can serve it immediately or store it in the refrigerator. Enjoy your meal!
Oven-Roasted Vegetable Pearl Couscous Salad - Full of Flavor Cooking Tips
You can save time by preparing the vegetables in advance and storing them in the refrigerator. Also, feel free to use another dressing you love instead of Greek vinaigrette. Definitely give it a try!
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