Vegetable Couscous Salad Recipe

Ingredients For Vegetable Couscous Salad Recipe

• 0.5 cup Olive oil
• 0.33333333333333326 cup Balsamic vinegar
• 4 teaspoon Capers, drained
• 4 teaspoon Lemon juice
• 2 Garlic cloves, minced
• 0.75 teaspoon Dijon mustard
• 1.25 teaspoon Minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1.25 teaspoon Minced fresh thyme or 1/2 teaspoon dried thyme
• 0.125 teaspoon Salt
• 0.125 teaspoon Pepper
• Salad
• 1 Package uncooked couscous
• 2 Medium zucchini or yellow summer squash, halved lengthwise
• 2 Medium sweet yellow or red peppers, quartered
• 1 Japanese eggplant, halved lengthwise
• 2 tablespoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 cup Grape tomatoes, halved
• 0.5 cup Greek olives, pitted and sliced
• 1 teaspoon Tablespoon minced fresh parsley or 1 dried parsley flakes
• 1 teaspoon Tablespoon minced fresh basil or 1 dried basil