This CousCous Salad brings all the tang of a Mediterranean meal and it’s perfect for a light dinner or simple lunch. It’s a few ingredients that come together and it’s a perfect combination. Pasta pearls with roasted veggies, and a zesty tofu feta that brings it all together in a balsamic dressing. It’s really easy to make in a pinch and it’s great warm or chilled. It also would be great to bring to a potluck!

Vegan feta recipe- https://thehiddenveggies.com/vegan-feta-cheese/ without the oil and miso

Balsamic Veggie CousCous Salad with Vegan Feta

1 box of Israeli CousCous from Trader Joe’s

1/2 tofu feta recipe, prepared

1 bunch of asparagus cut in 1 inch pieces

1 large zucchini, halved and sliced

10 oz baby Bella mushrooms, quartered

1 tbsp oregano

Salt and pepper to taste

1 tsp garlic powder

1/2 cup fat free balsamic dressing

1. Preheat oven to 400* and add cut veggies to parchment lined pan and sprinkle with spices. Cook for 20 minutes.

2. While veggies are cooking, cook the couscous according to box instructions then drain.

3. Add roasted veggies, crumbled tofu feta, and balsamic dressing to the couscous and toss. Refrigerate if you want it chilled.