Vegetable Couscous Salad | Recipe Cart | Recipe Cart

Ingredients

• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 4 teaspoons capers, drained
• 4 teaspoons lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon Dijon mustard
• 1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• SALAD:
• 1 package (10 ounces) uncooked couscous
• 2 medium zucchini or yellow summer squash, halved lengthwise
• 2 medium sweet yellow or red peppers, quartered
• 1 Japanese eggplant, halved lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grape tomatoes, halved
• 1/2 cup Greek olives, pitted and sliced
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil