Roasted Vegetable Israeli Couscous – Leels Cooks
A simple couscous salad that’s perfect for light summer dinners or family potlucks. Also a great way to use leftover grilled vegetables! This recipe is an homage to a salad I used to make back in my catering days but with my own twist /changes. Lightly toasted pearl couscous adds a nutty flavour and depth, finding balance amongst the smoky vegetables, tart lemon and sweet cranberry. What you need: 250 grams Israeli or pearl couscous 1 3/4 cup water 2 tbsp canola or grapeseed oil 1 small /medium zucchini 1/2 red pepper 1 shallot 1/4 cup dried cranberries Dressing: 1 … Read more