Couscous Salad With Roasted Vegetables

• 2 cups pearl couscous Israeli, or regular couscous
• 3 cups chicken stock boiling hot, 2 cups for regular
• 6 tablespoons extra-virgin olive oil
• 1/2 cup sun dried tomatoes chopped
• 3 tablespoons basil pesto bought
• 3 tablespoons balsamic vinegar
• 1 pinch salt and pepper to taste
• 1 cup crumbled feta cheese
• 2 zucchinis mediums sized, sliced
• 2 yellow squashes mediums to 3 sized, sliced
• 1 red pepper seeded and cut into pieces
• 8 brown mushrooms sliced
• 4 garlic cloves minced
• 2 cups butternut cut into cubes
• 1/2 cup red onions cut into pieces
• 2 cups asparagus cut into pieces
• extra-virgin olive oil
• balsamic vinegar

1. Preheat the oven to 400* F. Grease an ovenproof dish with nonstick spray. Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil. Roast for about 20 to 25 minutes until the vegetables are done but still crisp - add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When the vegetables are done sprinkle with a little balsamic vinegar.
2. When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant. Add the balsamic vinegar, salt and pepper.
3. Add the roasted vegetables to the couscous and mix with the couscous. Add the feta cheese and mix with the roasted vegetables and couscous. This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.

pearl couscous, chicken stock boiling, extravirgin olive oil, tomatoes, basil pesto, balsamic vinegar, salt, feta cheese, mediums sized, red pepper, mushrooms, garlic, butternut, red onions, extravirgin olive oil, balsamic vinegar

Taken from www.yummly.com/recipe/Couscous-Salad-With-Roasted-Vegetables-1652249 (may not work)