Roasted Vegetable Couscous Salad

Israeli Couscous is an ingredient that is commonly mistaken as a grain, but it is actually a type of pasta as it is made with wheat. Unlike normal pasta salad that will keep soaking up liquid until the pasta noodles will just fall apart and the salad is unpleasant to look at and soggy mess, Israeli Couscous wont soak up any of the dressing and will keep the perfect Al dente texture. The flavors of the creamy pesto style dressing and the roasted vegetables make a great powerful flavor that will keep everyone coming back for more. Check out the recipe below and don't forget to share with your friends and family.

Israeli couscous can be found in about every grocery store in my area. Cook the Couscous  in simmering water like the package directions state, drain and run under cold water to cool the pasta down quickly and let drain until everything else is ready.

Cut all of the vegetables up into small bit size pieces and toss with oil and spread over a thin layer on oiled sheet pans. Bake in a 475 degree oven until everything is fully cooked and roasted. Make sure to stir half way through to make sure both sides get caramelized.

Add the basil, olive oil, garlic and mayonnaise to the food processor. Puree until everything is well combined and smooth. salt and pepper to taste.

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Add everything to  a large bowl and mix until well combined. This salad can be made a few days a head of time without any issues, Just remix before serving.