Israeli Couscous with Roasted Vegetables and Feta

I love roasted vegetables. And when you combine them with toasted Israeli cousous, toss it lightly with garlicky dressing and top it with feta, well then it's absolutely perfection.

You can use your favorite vegetables in this - zucchini would be great, if you're looking for some ideas of how to use some up! - but any combination will be wonderful.

Chop up the veggies then combine them in a large bowl. I used broccoli, red onion,

mushrooms, snow peas,

and red pepper.

Drizzle the vegetables with 2 Tbsp. of the olive oil

then stir them well to coat all the veggies. Spread them out on a large baking sheet.

Roast the veggies for 25-35 minutes or until they are nice and tender and start to carmelize.

While the vegetables roast, prepare the couscous. Heat the remaining oil in a medium saucepan over medium heat. Pour the couscous in

and cook, stirring constantly, until the couscous is lightly browned. Cover with boiling water

and bring the mixture to a boil. Reduce heat to low and cover; simmer for 12 minutes or until the water is absorbed. When the couscous is done, you can see why it is sometimes called "pearl" couscous!

Pour the couscous into a large serving bowl,

and top with the vegetables.

Drizzle with the vinaigrette, then toss well to coat. Sprinkle feta over the mixture,

then stir again. Doesn't this look delicious???

It's a wonderful meal on its own or as an accompaniment to grilled or roasted meat.

One year ago: Banana Scones
Two years ago: Frozen Tiramisu
Three years ago: Pineapple Zucchini Bread

Get more great ideas at Mangia Monday, Mouthwatering Monday, This Week's Cravings, My Meatless Monday, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Whole Foods Wednesday, Hearth and Soul, Recipe Box, Meatless Monday.

Israeli Couscous with Roasted Vegetables and Feta

2 cups broccoli, cut into bite sized pieces
1 cup snow peas
2 cups mushrooms, quartered
1/2 red onion, quartered and sliced
1 cup large diced red pepper
3 Tbsp. olive oil, divided
8 oz. Israeli Couscous
1 3/4 cup boiling water
1/3 cup garlic vinaigrette
1/2 cup feta cheese

Combine the vegetables in a large bowl and drizzle 2 Tbsp. oil over them. Stir well to coat all the vegetables then spread them out on a large baking sheet. Roast at 400 for 25-35 minutes or until vegetables are tender and slightly carmelized. Stir the veggies a few times during roasting.

Meanwhile, coat a medium saucepan with the remaining tablespoon of olive oil and heat over medium heat. Add the couscous and toast, stirring constantly, until the couscous is lightly browned, about 5 minutes. Slowly add the boiling water, and then bring the couscous to a boil. Reduce heat to low; cover and simmer for 12 minutes until the couscous has absorbed all the liquid.

Pour the finished couscous into a large bowl and add the roasted vegetables. Pour in the vinaigrette and stir well. Top with feta. Serves 4-6 as a main course and 6-8 as a side dish.