Curiously Good Salad

Name: Curiously Good Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/3 cups Israeli couscous; 5 tablespoons olive oil, divided; 1 3/4 cups boiling water; 1 medium zucchini, sliced into medallions; 15 cherry tomatoes; salt, to taste; ground black pepper, to taste; 1 lemon, juiced; 1 tablespoon balsamic vinegar; 4 ounces baby mozzarella balls, halved; 2 tablespoons chives, diced; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh thyme, chopped; 1 tablespoon balsamic glaze

Vegetable Oven Mediterranean

Time: 30 minutes

Yield: 6 servings

About

When your tastebuds are craving something a little different... ya know, when you've had the same thing over and over and over again and you need to switch it up? Yeah, we've been there. Well, this Curiously Good Salad will really give them something to think about, or taste, we should say. The fluffy couscous soaking in a tangy balsamic sauce will have them wondering where this dish has been all along. The fresh zucchini and the juicy tomatoes will make them question why they never want to eat veggies. The creamy baby mozzarella balls will bring that slight sense of normalcy that will make them confident that they really do love this Curiously Good Salad. It's safe to say it doesn't take a genius to realize just how delicious this dish is!

Ingredients

1 1/3 cups Israeli couscous
5 tablespoons olive oil, divided
1 3/4 cups boiling water
1 medium zucchini, sliced into medallions
15 cherry tomatoes
salt, to taste
ground black pepper, to taste
1 lemon, juiced
1 tablespoon balsamic vinegar
4 ounces baby mozzarella balls, halved
2 tablespoons chives, diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon balsamic glaze

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a 2-quart saucepan over medium heat, add the couscous and 1 tablespoon of the olive and cook, stirring frequently, until toasted, about 5 minutes.

Step 3 -Add the boiling water to the couscous and bring to a boil.

Step 4 -Reduce the heat, cover the saucepan, and simmer the couscous until the water has evaporated, about 12 minutes.

Step 5 -While the couscous is cooking, add the zucchini, the tomatoes, 1 tablespoon of the olive oil, the salt, and the pepper into a bowl and toss to coat.

Step 6 -Pour the veggie mixture onto a jellyroll pan and bake until the tomatoes burst and the zucchini is lightly browned, about 15-20 minutes.

Step 7 -In a small bowl, combine the remaining olive oil, the lemon juice, and the balsamic vinegar.

Step 8 -Season the balsamic mixture with the salt and the pepper and whisk to combine.

Step 9 -In a large bowl, combine the couscous, the veggie mixture, the mozzarella, and the balsamic mixture in a large bowl.

Step 10 -Garnish the salad with the chives, the basil, and the thyme, then drizzle with the balsamic glaze.

Step 11 -Serve.

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