Couscous Salad with Olives and Roasted Vegetables

[Guest guest]

Couscous Salad with Olives and Roasted Vegetables

 

2 cups olives, halved

8 cups couscous, prepared, chilled

2 tsp thyme, fresh, chopped

1 tsp rosemary, fresh, chopped

1/2 cup red wine vinaigrette dressing

1/4 cup capers

2 large zucchini, 1/2-inch lengthwise sliced

3 large leeks, white only, lengthwise split

2 red bell pepper, seeded, quartered

10 garlic cloves, peeled

1/4 cup olive oil

 

Preheat oven to 400 degrees. Combine first six ingredients in large bowl. Cover

and reserve. Arrange zucchini, leeks, bell pepper and garlic on roasting pan.

Brush with olive oil and sprinkle as desired with salt and pepper. Roast in

preheated oven until tender, about 35 to 40 minutes. Cool vegetables and cut

into 1/2-inch dice; chop garlic. Add vegetables to reserved couscous mixture.

Toss gently but well. Chill completely. Remove from refrigerator 30 minutes

before serving. Yields 8 servings.