Roasted Vegetable Israeli Couscous Salad

Roasted Vegetable Israeli Couscous Salad 704 704 Lee Kalpakis

People who don’t like salad are just misinformed, as a salad can be so many things. This recipe is a far cry from your typical side salad of lettuce and store-bought dressing. The combination of warm roasted veggies and crunchy raw greens tossed with Israeli couscous makes this dish a lighter take on pasta and a more intriguing take on salad all at the same time. It makes a wonderful healthy lunch, or a side dish for dinner, with a glass or two of Clare Wine Co Riesling.


For the salad:

1 red pepper, sliced

1 large carrot, sliced

2-3 leeks, sliced and soaked

1 shallot, sliced

2 cloves of garlic, sliced

Olive oil, to taste

1 cup dry Israeli couscous

2 cups arugula

1/4 cup fresh dill, chopped

For the dressing:

2-3 Tablespoons red wine vinegar

Juice of one lemon

2 Teaspoons Dijon mustard

1/4 cup olive oil

Kosher salt

Freshly ground black pepper


Preheat oven to 400°. Toss pepper, carrot, leeks, shallots, and garlic with olive oil, salt, and pepper. Speed vegetables out on a baking sheet and roast for about 30 minutes or until tender and slightly charred. While vegetables are roasting, prepare couscous according the directions on package.

For vinaigrette, combine vinegar, lemon juice, and mustard. Slowly stream olive oil in while whisking. Add salt and pepper to taste.

In a large bowl, toss roasted vegetables, couscous, arugula, and vinaigrette all together. Add more salt if needed. Serve in large bowl or pour salad out onto a serving platter. Garnish with dill and serve.

Lee Kalpakis is a recipe developer living in Brooklyn, New York. She grew up in her family’s restaurant in the Hudson Valley and has since worked as a cook, host, producer, and writer in the food media world. She loves natural wine, summer produce, and rock and roll music.

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