Halal Mediterranean Couscous Salad Recipe with Roasted Veggies

• 1 cup couscous (whole wheat if available)
• 1¼ cups boiling vegetable broth
• 1 zucchini, cubed
• 1 red bell pepper, cubed
• 1 eggplant, cubed
• 1 red onion, wedged
• 2 tbsp olive oil
• ¼ cup fresh parsley and basil, chopped
• Dressing: ¼ cup olive oil, juice of 1 lemon, 1 tbsp apple vinegar, 1 tsp oregano, salt & pepper.

1. 1Preheat oven 425°F. Toss vegetables with 2 tbsp oil, salt & pepper. Roast 20-25 min.
2. 2Pour boiling broth over couscous, cover 5-10 min, then fluff.
3. 3Mix couscous with roasted veggies and herbs. Toss with dressing.

Nutrition values are estimates.