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Roasted Vegetable Couscous Salad

Roasted Vegetable Couscous Salad
Roasted Vegetable Couscous Salad
Total time:


  • Assorted vegetables (I used one red pepper, one yellow pepper, one sweet onion, half pound mushrooms, one zucchini, 10 cherry size tomatoes, dozen baby carrots)
  • Five cloves of garlic, peeled
  • 1/4 cup olive oil
  • Kosher salt
  • Fresh ground pepper
  • Drizzle of balsamic vinegar
  • One box of Israeli Couscous


  • Cut all vegetables into bite-sized pieces
  • Place in a single layer onto a cooking sheet. Drizzle with olive oil and season with salt and pepper.
  • Place in a 400° F oven for approximately 20 minutes or until they are fork tender.
  • Make the Israeli Couscous according to the package directions.
  • When the couscous is finished, place it in your bowl and scrape the vegetable mix and remaining oil and garlic over top. Toss and season with salt and pepper and, if you like it, drizzle a little balsamic vinegar to add an extra layer of flavor.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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