Roasted Vegetable Israeli Couscous Salad
The combination of roasted veggies and crunchy greens tossed with Israeli couscous makes this dish a lighter take on pasta and an intriguing take on salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Oven
- Baking sheet
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Serving platter
- Serving bowl
- Kitchen towel
Ingredients
- 1 red pepper, sliced
- 1 large carrot, sliced
- 2-3 leeks, sliced and soaked
- 1 shallot, sliced
- 2 cloves of garlic, sliced
- Olive oil, to taste
- 1 cup dry Israeli couscous
- 2 cups arugula
- 1/4 cup fresh dill, chopped
- 2-3 Tablespoons red wine vinegar
- Juice of one lemon
- 2 Teaspoons Dijon mustard
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
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