Baked vegetable salad with balsamic
Peppers, courgettes, fennel and tomatoes baked until tender then tossed over Israeli couscous, with balsamic and basil leaves.
- 1 cup Israeli couscous
- 6 tbsp olive oil
- 2 king sweetie peppers
- 2 courgettes
- 2 small fennel bulbs
- Salt and pepper
- 12 small tomatoes (Campari)
- 2 cups Israeli couscous
- 2 tbsp balsamic vinegar
- ½ cup basil leaves
Preheat the oven to 180°C.
To cook the couscous, tip into a saucepan, cover with salted water and bring to a gentle simmer.
Cook for 12 minutes until soft and the water has been absorbed. Drain well and stir through 2 tablespoons of the olive oil.
Cut the peppers, fennel and courgette into slices.
Toss into a roasting pan with the remaining olive oil and salt and pepper.
Roast for 20 minutes until almost soft and starting to smell fragrant. Add the tomatoes and continue to cook for a further 5 to 10 minutes.
To serve, very gently combine the couscous and vegetables, including the pan juices together.
Drizzle over the balsamic and decorate with fresh basil leaves.