Roasted Vegetable Israeli Couscous

As of lately I have been really into Israeli Couscous.  Like I have been making it at least once a week.  It is the perfect side dish or lunch salad.  I had been buying the Near East box kind- we love the Roasted Garlic and Olive Oil and the Basil and Herb flavors.  They are both fabulous if you don't feel like making your own,  but I decided I wanted to branch out and make my own version. I found a box of the plain Couscous at Trader Joes but I am sure any supermarket carries it.  We served ours with baked Salmon for dinner and then I ate the leftovers for my lunch.  Light, Healthy, and Fresh.  Would also be great with grilled chicken or shrimp over top.  I think this is best served at room temperature.  It will save great for several days in the fridge.

Enjoy!

{ROASTED VEGETABLE ISRAELI COUSCOUS}

- 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 cup Sun dried Tomatoes

- 1/2 Cup Crumbled Feta (one 4oz package)

- Olive Oil

- Juice from one Lemon

Cook Couscous according to package and set aside.  Roast Zucchini and Squash at 350 degrees for about 20-25 minutes til tender.  I drizzle the zucchini and squash with olive oil and salt and pepper before roasting.   Toss Couscous with roasted zucchini/ squash and next three ingredients.  Meanwhile mix together 1/4 cup olive oil and juice of one lemon. Season with Salt and Pepper.  Toss mixture over Couscous (you may not need the whole mixture).  Toss in feta last.  Great served at room temperature.