Warm Israeli Couscous and Roasted Vegetable Salad Recipe
Elevate your mealtime experience with our warm Israeli Couscous Salad – a delightful mix of taste and texture. This satisfying dish is made with aromatic fennel and fresh vegetables, promising to add a burst of flavor to every bite.
Servings: 4 servings
Calories: 223kcal
Ingredients
- 1 cup Israeli Couscous aka Pearl couscous
- 2 teaspoons honey
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon Apple vinegar
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 3 cups Fennel-Roasted Fall Vegetables
Instructions
- Bring 1 1/4 cups of water to a boil in a small saucepan. Add the couscous and stir well. Cover, turn the heat to low, and let simmer for 8 minutes. Drain and place in a large bowl.
- Meanwhile, whisk together the honey, oil, vinegar, pepper, and salt to form a smooth dressing.
- Add the roasted vegetables to the couscous in the large bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.
Notes
Storage Info:
To store Israeli Couscous Salad, place it in an airtight container in the refrigerator for up to 5 days. It's not ideal for freezing, as the couscous may become mushy and the vegetables soggy upon thawing. To reheat, simply place it in a microwave-safe dish. Make sure to cover it lightly, and microwave on medium power for 1-2 minutes, stirring halfway through.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 620mg | Potassium: 347mg | Fiber: 4g | Sugar: 5g | Vitamin A: 88IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg
