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Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and emphasis on healthy eating. Drawing inspiration from the diverse cultures that border the Mediterranean Sea, this culinary tradition combines the best of nature’s bounty, resulting in dishes that are both satisfying and nutritious. One dish that embodies the essence of Mediterranean cooking is the Chilled Mediterranean Couscous Medley. This delightful recipe is not only easy to prepare but also perfect for warm weather dining and gatherings, making it a popular choice for picnics, barbecues, and light lunches.

Cold Roasted Veggie Couscous

Discover the refreshing flavors of Chilled Mediterranean Couscous Medley, a perfect dish for warm weather dining. This vibrant recipe showcases a medley of fresh vegetables, herbs, and fluffy couscous, making it both nutritious and visually appealing. Ideal for picnics, barbecues, or light lunches, this dish embodies the essence of Mediterranean cuisine. Easy to prepare, it can be served as a side or as a light main course, bringing a taste of summer to your table.
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ red onion, finely chopped

½ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and black pepper to taste

Instructions
 

Cook the Couscous: In a medium saucepan over medium heat, bring the vegetable broth (or water) to a rolling boil. Once boiling, thoroughly stir in the couscous, then cover the pot with a lid and remove it from heat. Let it sit for approximately 5 minutes, or until the liquid is completely absorbed. Fluff the couscous gently with a fork and allow it to cool completely in a separate bowl.

    Roast the Veggies: Preheat your oven to 400°F (200°C). On a baking sheet, layout the diced zucchini and red bell pepper. Drizzle with a bit of olive oil and season with salt and black pepper. Roast in the oven for about 20 minutes, stirring halfway through, until the vegetables are fork-tender and have developed a delightful caramelized color. Remove from the oven and let them cool.

      Combine Ingredients: In a large mixing bowl, combine the cooled couscous with the roasted zucchini and red bell pepper. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced Kalamata olives into the mix for a burst of Mediterranean flavor.

        Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and black pepper. Taste and adjust the seasoning as preferred for a zesty finish.

          Mix Everything Together: Gradually pour the dressing over the couscous and vegetable mixture. Gently fold in the crumbled feta cheese and chopped parsley, ensuring everything is evenly coated and well combined.

            Chill and Serve: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Serve the medley either chilled or at room temperature for a refreshing taste.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings

                - Serving Suggestion: For an attractive presentation, serve the couscous medley in a large, shallow serving dish, garnished with extra parsley and a few lemon wedges on the side for an added touch of freshness.