Roasted Vegetable and Couscous Salad

INGREDIENTS

2 cloves garlic
3/4 tsp salt
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
2 zucchinis, diced
2 portobello mushrooms, diced
1 sweet red pepper, diced
1 yellow pepper, diced
1 cup whole wheat couscous
1/3 cup minced fresh coriander
1/3 cup crumbled feta cheese


DIRECTIONS

On cutting board, finely mince and rub garlic with salt until smooth paste. In small bowl, combine garlic mixture, oil, lemon juice, cumin and ground coriander. Set aside.

Brush diced vegetables with 2 tbsp of the oil mixture. Place on a greased pan and broil 6 minutes for zucchini and 10 minutes for peppers and mushrooms. Let cool.

Place couscous in large heatproof bowl. Stir in 1 cup boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Add chopped vegetables, minced coriander, cheese and remaining oil mixture; toss to combine.

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