Sheet Pan

Israeli Couscous Salad with Roasted Vegetables, Feta and Mint

March  1, 2010
0 Ratings
  • Serves 4-6
Author Notes

This recipe is inspired by the fabulous teacher and cookbook author Phillis Carey. What's great about this recipe is that you can add anything you want to it. You can use lemon juice instead of the blood orange or even a mixture of the two, you can use chicken broth in place of the vegetable broth, or even dill in place of the mint. It's always been a huge hit for me at pot lucks and parties. What was initially made for the vegetarian guests ultimately gets eaten by everyone. I never have leftovers and I always get requests for the recipe. The key is to use sheep's milk feta. It's creamy and more mellow than the traditional cow's milk feta. Another great thing about this dish is that you can make it ahead. The flavors meld together and it tastes great served cold or at room temperature. —chocolatemaltsrock

What You'll Need
  • dressing
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/4 cup blood orange juice
  • 3/4 cup extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • Salad
  • 3 cups vegetable broth
  • 2 cups Israeli couscous
  • 3 tablespoons olive oil
  • 2 cups asparagus, cut into 1/2 inch pieces
  • 1 container grape tomatoes, sliced in half
  • 2 cups English cucumber, diced
  • 2 green onions, chopped
  • 2 tablespoons fresh mint leaves, minced
  • 2 cups crumbled sheep's milk feta
  • 1/2 cup pitted and halved Kalamata olives
  • 4 radish, optional
  • sea salt
  • freshly ground black pepper
  1. Preheat the oven to 400. Whisk garlic, blood orange juice, and mustard together in a small bowl. While whisking, drizzle in the olive oil and season to taste with salt and pepper.
  2. Toss the asparagus and tomatoes with olive oil and spread them out on a sheet pan. Sprinkle with salt and pepper and roast for about 10 minutes or until the skin looks blistered.
  3. Bring the broth to a boil and mix in the couscous. Cover, reduce heat to medium-low and simmer until couscous is tender and all the broth is absorbed, about 15 minutes. Transfer couscous to a large bowl and season with salt and pepper. Cool to room temperature, tossing occasionally.
  4. Mix in asparagus, tomatoes, cucumber, green onions, olives, and mint. Add dressing and toss. Gently mix in the feta.
  5. Thinly slice radish on a ceramic slicer and place in cold water to keep crisp. When ready to serve, top the salad with thin rounds of radish.

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