Tuesday Eats

Couscous and Orzo pasta are easily two of my favorite side dishes. 

A few weeks ago Natalie shared this recipe and I knew it'd be making the menu asap. This is one vegetable salad that can be served as a light meal or the perfect side dish for salmon, chicken, etc. The dressing that goes on top makes the dish, so don't leave it out. The flavors marinate together overnight and taste equally amazing day two and three. 

Roasted Vegetable Israeli Couscous

via designer bags & dirty diapers

ingredients:

1 box Israeli couscous

1 zucchini sliced

1 squash sliced

2 green onions sliced (white and green parts)

1/2 pint cherry tomatoes, quartered

1/ 4 c. sun dried tomatoes

1/2 c. crumbled feta cheese

olive oil

juice from one lemon

directions:

Cook couscous according to package directions. Toss zucchini and squash with olive oil, salt and pepper and roast in the oven at 350 degrees for 20-25 minutes. 

Toss couscous with the vegetables, green onions, cherry tomatoes and sun dried tomatoes.

Next, mix together 1/4 c. olive oil and the juice from one lemon. Pour mixture over couscous (you may not use all of the dressing). Finally, add in the feta cheese.

Serve either at room temperature or chilled.