Roasted Vegetable Pearl Couscous Salad
Roasted Vegetable Pearl Couscous Salad
Ingredients
1/2 cup Torani Pomegranate Syrup
4 tsp. balsamic vinegar
1 cup pearl (aka Israeli) couscous
2 cups cubed butternut squash, approximately cut into 3/4-in. chunks
2 cups cauliflower florets, cut into 1 1/2-in. pieces
1 large carrot, cut into 1/2-in. pieces
2 tbsp. extra-virgin olive oil
2 tsp. ground cumin
About 3/4 tsp. sea salt
About 1/4 tsp. black pepper
1/8 tsp cinnamon
1/8 tsp cinnamon
1/2 medium red onion, cut through the root end into 6 wedges
1 (8 oz.) zucchini, cut into 1/2-in. pieces
1/4 cup finely chopped cilantro leaves
Instructions
Place a rimmed baking pan in the oven and preheat oven to 400°. Pour the Torani Pomegranate Syrup in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half, 4-8 minutes. Remove from heat and let cool for 5 minutes. Whisk in the balsamic vinegar and set aside.
Put the butternut squash, cauliflower, and carrot in another large bowl. Add the olive oil, cumin, ¾ tsp. salt, ¼ tsp. pepper, the cayenne, and cinnamon; toss to coat evenly. Spread vegetables in one layer on the pre-heated baking pan. Add the red onion. Roast until squash is almost tender, 10-15 minutes. Add the zucchini and roast until tender, 10 minutes more.
Cook couscous according to package directions. Drain and rinse with cool water. Place in a large serving bowl.
Add the vegetables and cilantro to the couscous and toss with the Torani Pomegranate Syrup mixture. Season to taste with salt and pepper.
