Pearl couscous salad with roasted vegetables and feta

Ingredients

• 300 g pearl couscous
• 1 zucchini
• 2 bell peppers (red and yellow)
• 1 red onion
• 5 tbsp olive oil
• 200 g feta
• 50 g toasted pine nuts
• 1 lemon (juice)
• 1 tsp honey
• 1 clove garlic
• Handful fresh parsley
• Handful fresh mint
• Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 200°C (fan 180°C).Cut the zucchini, bell peppers and red onion into large pieces. Spread them over a baking tray, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20 to 25 minutes in the oven until the vegetables are soft and lightly golden. Then let them cool.Cook the pearl couscous in plenty of salted water according to the package instructions, about 8 to 10 minutes, until al dente. Drain and rinse briefly with cold water so the pearls don't stick together.Make the dressing: mix the juice of 1 lemon with 3 tablespoons olive oil, 1 teaspoon honey, 1 crushed clove of garlic and some salt and pepper. Stir well.Spoon the pearl couscous into a large salad bowl. Add the roasted vegetables and pour the dressing over. Mix everything well.Add the roughly chopped parsley and mint and toss gently once more.Crumble the feta over and sprinkle the toasted pine nuts on top as the final touch. Serve immediately or let it sit for a while so the flavors can develop.