You can certainly enjoy this salad any time of year, but we like to serve it when the weather is warm. It makes a terrific side dish for burgers, hot dogs, chicken, or barbecue. And because the couscous and vegetables are prepared ahead, then cooled, the rest of the salad comes together in under 20 minutes. Recipe provided by Debra Smith of SmithBites.
2 large zucchini, cut into 1/2-inch slices
3 large leeks, white only, cut lengthwise in half
2 red bell peppers, stemmed, seeded, and quartered
10 garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups cooked couscous, chilled
2 cups halved Lindsay® Ripe Pitted Olives
1/2 cup red wine vinaigrette dressing
1/4 cup Lindsay® Capers, drained and rinsed
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
Heat oven to 400°F.
Arrange zucchini, leeks, bell pepper, and garlic on roasting pan. Drizzle olive oil over vegetables and sprinkle with salt and pepper; toss well. Bake until vegetables are tender, 35 to 40 minutes.
Meanwhile, in a large bowl, combine couscous, olives, dressing, capers, couscous, thyme, and rosemary; mix well.
Cool vegetables and cut into 1/2-inch dice; chop garlic. Add vegetables to couscous mixture and toss well. Chill at least 30 minutes.
