Roasted  Vegetable Salad


Olive Oil



Sweet Potatoes Cauliflower Carrots


Cumin Paprika Sumac Salt & Pepper





Preheat the oven to 400 degrees F. In a large bowl, whisk together the cumin, paprika sumac, salt and pepper with olive oil. Add the vegetables, tossing them in the marinade.

Spread the sweet potatoes, cauliflower and carrots in a single layer across 2 sheet pans.

Roast the vegetables until they are lightly browned at the edges and tender in the middle, flipping and tossing halfway through roasting, about 30-35 minutes.

Combine the couscous with the boiling water in a bowl and cover. Let stand for 5 minutes. Comb the couscous grains with a fork to break up the clumps.

Whisk the minced garlic, mustard, salt, pepper, lemon juice and olive oil in small bowl to make the vinaigrette.

Stir together the couscous, roasted vegetables, scallions, parsley, pistachios and feta. Drizzle in the vinaigrette and stir to combine all the ingredients.

Roasted  Vegetable Salad