I wish I had tried this salad. It looks very good. This is again one from when I was gone on my work trip. Hopefully someone will make this again soon. It looks like it’s kind of involved (boiling and roasting and a lot of chopping), so be prepared. I’m very impressed with our member who made this one. Not sure if I’d have the patience for it.
It is from Catherine Walthers’s book, Raising the Salad Bar.
Ingredients
makes 5 servings
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
- ½ red onion, diced
- 2 cloves garlic, halved lengthwise (do not peel)
- 3 tablespoons olive oil
- salt and pepper
- ½ pound Italian or Israeli couscous
- 2 tablespoons minced parsley
Dressing:
- Grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- salt and pepper
Preheat the oven to 375 degrees. Divide the zucchini, yellow squash, bell pepper, red onion, and garlic cloves between two baking sheets (don’t crowd the vegetables or they will steam instead of roast) and drizzle with 2 tablespoons of the oil. Mix well. Season with salt, and bake until vegetables are tender and beginning to brown, about 25 to 30 minutes.
Meanwhile, cook the large couscous in a large pot of boiling salted water, according to package instructions. Drain well and add 1 tablespoon of the oil. Shake strainer to incorporate the oil and let couscous cool.
Remove the roasted garlic cloves from the baking sheet and remove their skins. In a small bowl, mash the garlic, lemon juice, 1 tablespoon oil, and salt and pepper. Transfer pasta to a large serving bowl or platter and mix with the dressing. Stir in the vegetables and parsley, and adjust the seasonings if necessary.
