Servings: 4 servings 1x
- Preheat oven to 400F. Add diced zucchini, diced red onion and cherry tomatoes to a large mixing bowl and toss with 1 tbsp of oil and salt and pepper. Pour veggies onto a parchment lined baking sheet.
- Bake at 400F for 20 minutes. While the vegetables bake boil 2 cups of water. Once the water is boiling add 1 and 1/2 cups pearl couscous to the pot. Reduce to low hear and cover. Simmer until all of the water is absorbed and the Israeli couscous is cooked through.
- Allow the veggies and couscous to cool slightly. Add them both to a large mixing bowl with crumbled feta, chopped parsley, 1 tbsp oil and vinegar and toss to combine.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.