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Warm Israeli Couscous Salad with Roasted Vegetables
Ingredients
  • Israeli Couscous
  • 1 tablespoon olive oil
  • 1 cup Israeli couscous
  • 1 ¾ cups vegetable stock or chicken stock or water
  •  
  • Roasted Vegetables
  • 2 medium zucchini chopped into ½ inch cubes
  • 1 pint cherry tomatoes large ones, cut in half
  • 1 small red onion cut into ½ inch chunks
  • 2 red or orange bell peppers cut into ½ inch chunks
  • 3 garlic cloves finely chopped or grated
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil
  •  
  • Balsamic Vinaigrette
  • ½ cup olive oil
  • 3 tablespoons balsamic vinegar aged or reduced balsamic, if available
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
Steps
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