Couscous Salad with Ripe Olives and Roasted Vegetables

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At a Glance:

Prep Time:

45 minutes

Cook Time:

30 minutes

Servings:

8

Ingredients:

2 large zucchini, cut into 1/2-inch slices
3 large leeks, white only, cut lengthwise in half
2 red bell peppers, seeded, quartered
10 garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups halved Lindsay® Ripe Pitted Olives
8 cups prepared couscous, chilled
1/2 cup red wine vinaigrette dressing
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 cup drained Lindsay® Capers

Directions:

Heat oven to 400°F. Arrange zucchini, leeks, bell pepper and garlic on roasting pan. Drizzle olive oil and sprinkle salt and pepper over vegetables; toss well. Bake until vegetables are tender, 35 to 40 minutes.

Meanwhile, in a large bowl, combine olives, couscous, dressing, thyme and rosemary; mix well. Cool vegetables and cut into 1/2-inch dice; chop garlic. Add vegetables to couscous mixture; toss well. Chill at least 30 minutes.

Nutrients Per Serving:

Calories: 321
Calories from fat: 97
Total fat: 11g
Monounsaturated fat: 8g
Cholesterol: 0mg
Sodium: 408mg
Total Carbohydrates: 48g
Dietary fiber: 6g
Protein: 8g

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