This recipe is a great recipe to use up vegetables in your fridge! It is a hearty salad that is delicious served warm or hot. The contrast between Fall and Summer can felt throughout this salad. —shecooksonbloor
To prepare the vegetables, preheat oven to 425 degrees.
On a sheet pan, coat with olive oil to prevent vegetables from sticking to the pan. Toss together zuchini, peppers, shallot, garlic and salt and pepper. Roast in the oven for 20-25 minutes until vegetables are el dente.
While vegetables are roasting, prepare the coucous. Place couscous in a medium bowl and add the hot chicken stock. Cover with plastic wrap and set aside. This will be ready in 5 minutes! When done, fluff with a flork to separate the grains.
To prepare the salad dressing, whisk together all the ingredients except for the olive in a medium bowl. Slowly add in the olive oil while whisking.
Add in the zucchini, tomatoes and about 3 tablespoons of the dressing to the couscous. Toss again with a fork and add 4 more tablespoons of the dressing. Adding it this way will stop the couscous from clumping. Mix in the cilantro and salt and pepper. Taste the salad to see if it needs more dressing or salt and pepper.
Toss the arugula with 2 teaspoons of the dressing until very lightly coated. Arrange arugula on a large serving plate and top with the coucous and vegetable mix. Add some toasted pine nuts for added crunch! Enjoy :)