Israeli Couscous Salad (Ptitim)

Ingredients

• 1 1/2 cups (300g) Israeli couscous (ptitim)
• 1 medium zucchini, diced into 1/2-inch (1.25cm) cubes
• 1 medium red bell pepper, diced into 1/2-inch (1.25cm) pieces
• 1 medium yellow bell pepper, diced into 1/2-inch (1.25cm) pieces
• 1 cup (150g) cherry tomatoes, halved
• 1 small red onion, finely diced
• 1/3 cup (80ml) extra virgin olive oil
• 3 tablespoons (45ml) fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon (5g) Dijon mustard
• 1/2 teaspoon (3g) ground cumin
• 1/3 cup (15g) fresh parsley, finely chopped
• 2 tablespoons (8g) fresh mint, finely chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced zucchini, red bell pepper, yellow bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
2. Roast the vegetables for 20-25 minutes, stirring halfway through, until they are lightly caramelized and tender with slightly charred edges.
3. While the vegetables roast, bring 3 cups (720ml) of salted water to a boil in a large pot. Add the Israeli couscous and cook for 8-10 minutes, stirring occasionally, until the couscous is tender but still has a slight chew. Drain well and spread on a baking sheet to cool slightly.
4. In a small bowl, whisk together the remaining 1/3 cup of olive oil, lemon juice, minced garlic, Dijon mustard, cumin, salt, and pepper to create the vinaigrette.
5. Transfer the cooled couscous to a large mixing bowl and add the roasted vegetables and halved cherry tomatoes.
6. Pour the vinaigrette over the couscous and vegetables, then gently fold in the fresh parsley and mint until everything is evenly combined.
7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Allow the salad to sit at room temperature for at least 10 minutes before serving so the flavors can meld together.