Wednesday, April 11, 2012

Roasted Vegetables and Couscous Salad

Went to my favorite lunch spot, Bon Appetit, the other day, and had the salad special - Roasted Vegetable and Couscous Salad. I ate every last bite and had to come home and duplicate the recipe for my family.

Cook couscous according to directions. (I cooked it in chicken broth for extra flavor)
Roast in a hot oven assorted chopped vegetables tossed with olive oil and salt and pepper.
-zucchini, onions, bell peppers, egg plant, corn, etc.

Combine cooked couscous with the roasted vegetables. To serve, place mixed greeens on each plate, top with generous amount of couscous/vegetable mixture. Top with chopped roasted turkey or chicken from the deli (or left-over from the BBQ)

Drizzle with balsamic vinegrette. Delish!!

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