Warm Israeli Couscous and Roasted Vegetable Salad

• Vegetarian

• Produce

  • 3 cups Fennel-roasted fall vegetables

• Condiments

  • 2 tsp Honey

• Pasta & Grains

  • 1 cup Israeli couscous

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple vinegar
  • 1 tbsp Olive oil, Extra Virgin

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 cup Israeli Couscous (aka Pearl couscous)
• 2 teaspoons honey
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon Apple vinegar
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 3 cups Fennel-Roasted Fall Vegetables

Directions

• Bring 1 1/4 cups of water to a boil in a small saucepan. Add the couscous and stir well. Cover, turn the heat to low and let simmer for 8 minutes. Drain and place in a large bowl.
• Meanwhile, whisk together the honey, oil, vinegar, pepper, and salt to form a smooth dressing.
• Add the roasted vegetables to the couscous bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.