Israeli Couscous Salad with Roasted Vegetables and Feta

Choose any vegetables you have on hand to roast. I like fennel, onions, and asparagus, but you can use zucchini and peppers too. Also consider grilling the vegetables if the grill is handy.

Vinaigrette and Marinade

2 T balsamic vinegar
1⁄2 lemon, juiced
1 t Dijon mustard
1 clove garlic, minced or grated
1 shallot, minced
5 T extra virgin olive oil
1⁄2 t kosher salt
1⁄4 t black pepper

Roasted Vegetables

8 spears asparagus, trimmed and cut into thirds
1 fennel bulb, trimmed, quartered and sliced
2 Vidalia onions, peeled and cut into eighths

Salad

1 c Israeli couscous (sometimes called pearl couscous)
2 c water or stock
1 15-oz can chickpeas, rinsed and drained
1 pint cherry tomatoes, halved
4 oz feta cheese, crumbled
3 T chopped fresh basil
1 T chopped fresh oregano
3 T chopped fresh parsley

Preheat the oven to 425 degrees (use convection setting if you have it).

Whisk all vinaigrette ingredients together in a small bowl. Taste for seasoning, adding more salt if necessary. Transfer 2 tablespoons of the vinaigrette to the roasting vegetables and toss on a sheet pan. Sprinkle vegetables with additional salt and pepper and roast until tender and browned in some areas, about 15 minutes. Remove from the oven and set aside.

Heat 1 tablespoon of olive oil in a medium saucepan. When oil is hot, add the couscous and toast, stirring, until light golden brown. Add the water or stock, 1⁄4 teaspoon salt, and bring to a boil. Lower heat and simmer for 9 minutes until couscous is tender but not mushy. Drain and set aside.

Assemble the salad by transferring couscous to a large salad bowl. Add roasted vegetables, chickpeas, chopped herbs and toss with remaining vinaigrette. Garnish with tomatoes and feta. Taste for salt and pepper, adding more if desired, and drizzle with a little more olive oil.