Israeli couscous salad

This is one of those perfect lunch foods: it has vegetables, it travels well, and it’s good warm, cold, or anything in between. I have visions of taking it on picnics and having it at summer brunches.

You could substitute other vegetables here: just check on how long they need to roast and cook them in a separate pan if it’s significantly different. But keep the original on hand so that in a few months, when summer squash are covering every surface of every table at the market, you’ll know what to do!

Israeli couscous salad with roasted vegetables
Adapted from Epicurious

3 T. olive oil
1 1/2 T. balsamic vinegar
1 clove of garlic, minced or pressed
salt and pepper
1 zucchini
1 summer squash
1 red pepper
1/2 onion
3/4 c. Israeli couscous (~4 oz.)
1 3/4 c. water

Preheat the oven to 450 F.

Mix two tablespoons of the oil with the balsamic vinegar, garlic, and salt and pepper in a small bowl.

Trim the summer squash and zucchini. Cut each in half and then slice into half-moons. Remove the seeds and stem from the pepper and cut to a 3/4-inch dice.

Arrange vegetables in a single layer on pans. I did this with two 9×13 pans, but a jelly-roll pan or rimmed cookie sheet would also work. Drizzle half to two-thirds of the dressing over the vegetables and put them in the oven. Roast for 12-18 minutes, turning at least once. They’re done when they’re tender all the way through and the squash are just starting to brown.

Meanwhile, chop the half an onion, and add it to a saucepan with the last of the oil over medium heat. Saute until softened, then add the couscous and stir to coat with oil. Continue to cook for a couple of minutes to lightly toast the couscous, then add the water. Turn the heat to high and bring to a boil, then cover, reduce the heat, and simmer until the couscous is tender, about 9 minutes.

Remove from the heat and drain off any extra liquid. Stir in the vegetables. If needed you can add more dressing, or additional salt and pepper. Serves 4-6, depending on how hungry you are!