Couscous salad with roasted vegetables & feta

Ingredients

• 350 g couscous
• 1 knob of butter
• 1 onion, chopped
• 1 clove of garlic, chopped
• 1 red bell pepper, cut into pieces
• 1 zucchini or vegetable of your choice, sliced or cut into pieces
• 125 g feta (or vegan alternative)
• 1 tbsp chopped parsley
• 3 tsp roasted sesame oil
• 2 tsp paprika powder
• Fig-Chili Balsamic Glaze or another type of balsamic glaze
• ½ tsp salt
• Red wine salt & white pepper to taste

Preparation

1. Prepare couscous: Boil water according to package instructions. Add broth and salt to a bowl, then add the couscous and butter. Cover and let swell for approx. 15 mins, fluffing occasionally.
2. Sauté vegetables: Sauté bell pepper, zucchini, and any other vegetables in 3 tsp of sesame oil over high heat. Season with paprika powder, salt, and pepper. The vegetables should remain crisp-tender.
3. Combine: Mix the couscous with the vegetables and parsley. Season to taste with the Fig-Chili Balsamic Glaze, salt, and pepper.
4. Finish: Dice the feta and fold it in. Let it sit for a moment and serve.

Bon appétit!