Roasted Vegetable Couscous Salad - cooking recipe

Ingredients

1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
3 portabella mushrooms
2 sweet peppers, halved
8 asparagus spears
2 tablespoons olive oil
salt & pepper
1 (10 ounce) box couscous (1 1/2 cups)
2 1/2 cups boiling water or 2 1/2 cups vegetable stock
1 lemon, juice of
4 tablespoons fresh herbs (basil, chives, mint)
2 tablespoons olive oil
1 cup kalamata olive, pitted
8 ounces feta cheese, cubed (optional)

Preparation

Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
Pour boiling water over couscous, cover.
Make dressing: combine lemon juice and herbs; whisk in olive oil.
Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.