Israeli Couscous with Roasted Vegetables

Ingredients (Serves 2)

1. Israeli couscous – 1 cup

2. Oil – 1 tbsp

    Water – 1.5 cups

3. Extra virgin olive oil – 2 – 3 tsp

    Red wine vinegar – 2 – 3 tsp

    Salt and pepper – To taste

    Feta cheese, crumbled – 3 tbsp

    Parsley – 2 tsp, finely chopped

4. Garbanzo beans /white chickpeas, cooked – 1/4 cup

To roast vegetables

5. Onion – 1/4 cup, cubed

    Red bell pepper – 1/2 cup, cubed

    Eggplant – 1 small, cubed

    Zucchini – 1 small, cubed

    Asparagus – 5 – 6, cut into 1.5 inch pieces

    Olive oil – 1 tbsp

    Salt and pepper – To taste

    Garlic powder – 1/4 tsp

Method

1. Cook the Israeli couscous according to package instructions.

2. Preheat oven at 425 F. Line a baking tray with aluminium foil.

3. Combine the vegetables with olive oil, salt, pepper and garlic powder. Arrange them on a lined baking tray and bake for 20 minutes until golden.

4. Combine the cooked Israeli couscous with roasted vegetables, extra virgin olive oil, red wine vinegar, salt, pepper, crumbled feta cheese, cooked chickpeas and chopped parsley. Set aside for 15 minutes for the flavors to mingle.Serve with grilled chicken/ fish etc. We had it with Cajun Blackened Salmon.