Israeli couscous salad with roasted vegetables, feta and mint
Roast
Roasting
This recipe is inspired by the fabulous teacher and cookbook author Phillis Carey. What's great about this recipe is that you can add anything you want to it. You can use lemon juice instead of the blood orange or even a mixture of the two, you can use chicken broth in place of the vegetable broth, or even dill in place of the mint. It's always been a huge hit for me at pot lucks and parties. What was initially made for the vegetarian guests ultimately gets eaten by everyone. I never have leftovers and I always get requests for the recipe. The key is to use sheep's milk feta. It's creamy and more mellow than the traditional cow's milk feta. Another great thing about this dish is that you can make it ahead. The flavors meld together and it tastes great served cold or at room temperature.
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