Israeli Couscous Salad with Roasted Vegetables and Red Wine Vinaigrette
This Israeli Couscous Salad with Roasted Vegetables is fresh, colorful, and bursting with flavor — roasted or grilled zucchini, asparagus, red onion, and bell pepper tossed with pearl couscous, a bold red wine vinaigrette, fresh parmesan, basil, and parsley. The ultimate make-ahead side dish!
Servings: 8
Ingredients
For the Couscous and Veggies
- 3 cups Israeli (pearl) couscous
- 3.5 cups chicken or vegetable broth
- 3 tbsp olive oil or avocado oil (divided)
- 2 medium zucchini
- 1 large red onion
- 1 bell pepper (red or yellow)
- 8 oz asparagus spears
For the dressing:
- 1/2 cup olive oil or avocado oil
- 1/3 cup red wine vinegar
- 3 tsp dijon mustard
- 2 cloves garlic (minced)
- 2 tsp Italian seasoning
- pinch of sea salt and pepper
For garnish:
- 2/3 cup freshly grated parmesan cheese
- 1/3 cup fresh basil leaves
- salt and pepper to taste
Instructions
- Toast & cook the couscous: Heat a large saucepan over medium heat. Add a drizzle of olive oil and Israeli (pearl) couscous for 8-10 minutes until lightly golden. Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 - 12 minutes until the couscous is tender and liquid is absorbed. Drizzle with a little oil to prevent clumping. Set aside to cool.
- Prep the veggies: if using the oven method, chop veggies into bite sized pieces. If grilling, cut the bell pepper and onion in quarters, and zucchini in planks (keep asparagus whole). Preheat the oven to 400 F if roasting, or heat the grill to medium high heat. For the oven, drizzle the veggies with 1 tbsp of oil and place on a baking sheet covered in parchment paper. Roast for 20 - 25 minutes. For the grill, grill the veggies for 4 - 5 minutes per side before removing.
- Make the vinaigrette: combine the oil, red wine vinegar, mustard, garlic, Italian seasoning , and salt and pepper in a jar or tupperware with a lid. Shake until smooth and combined.
- In a large bowl, toss the couscous with veggies and dressing. Top with parmesan cheese and basil to serve. Sprinkle with a bit of salt and pepper to taste.