Last Friday I wanted to make a little something special to bring to a tailgate before the Chicago concert. We bought wraps from our local health food store and I made a summer vegetable cous cous salad that was easy to transport and very light and tasty!
(From Clean Eating)
3 T. balsamic vinegar
1 T. dijon mustard
1 T. extra virgin olive oil
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
2 cloves garlic, minced
Olive oil cooking spray
1 medium zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 8-oz package sliced baby portobello mushrooms (I used a mixed blend of mushrooms)
4 cups cooked whole-grain cous cous
1/3 cup crumbled goat cheese
4 sprigs fresh basil, chopped (I used about double this amount--I love basil!)
1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together vinegar, dijon, oil, salt, pepper, and garlic. Set aside.
3. Spray a large shallow roasting pan (I used 2 baking sheets). Arrange vegetables in single layer on the pan. Drizzle with vinegar mixture, tossing gently. Cook vegetables in oven for about 15 minutes or until tender, stirring occasionally.
4. Combine vegetables with couscous, tossing gently. Top with cheese and basil.
Last night, my mom enjoyed some of the leftovers with a vegan black bean burger. I got the recipe from a blog that I regularly read called "The Front Burner". You can find the recipe here.
(The lighting was horrible in my kitchen.... )
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