Ingredients:

  • 2 medium Zucchini (Courgette), trimmed, cut into 1/2-inch dice
  • 1 pint Cherry Tomatoes, halved
  • 1/2 medium Red Onion, roughly chopped
  • 2 Tbsp Extra Virgin Olive Oil, for roasting
  • 1 tsp Dried Oregano
  • Salt and Black Pepper, to taste
  • 1 Tbsp Extra Virgin Olive Oil, for toasting
  • 1 cup Pearl (Israeli) Couscous, uncooked
  • 1 1/2 cups Low-Sodium Vegetable Stock
  • 1/2 tsp Salt
  • 1/4 cup Full-Fat Greek Yogurt
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 3 Tbsp Extra Virgin Olive Oil, for the dressing
  • 1/4 cup Fresh Flat-Leaf Parsley, finely chopped
  • 2 Tbsp Fresh Mint, finely chopped
  • 3 oz Feta Cheese, crumbled
  • Flaky Sea Salt, to garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the zucchini, tomatoes, and red onion with 2 Tbsp of olive oil, dried oregano, salt, and pepper. Spread them into a single, even layer.
  3. Roast for 20–25 minutes, or until the vegetables are tender and the tomatoes are beginning to burst and caramelise slightly around the edges. Set aside to cool slightly.
  4. Heat 1 Tbsp of olive oil in a medium saucepan over medium heat. Add the dry pearl couscous. Stir constantly for 3–5 minutes until the pearls smell nutty and some have turned a light golden brown (The Secret Step).
  5. Carefully pour in the vegetable stock and 1/2 tsp of salt. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 8–10 minutes, or until all the liquid is absorbed.
  6. Remove the saucepan from the heat, keeping the lid on, and allow the couscous to rest for 5 minutes. Remove the lid and use a fork to gently fluff the couscous. Transfer the couscous to a large mixing bowl.
  7. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, and the remaining 3 Tbsp of olive oil until well combined and smooth.
  8. Add the warm, roasted vegetables (and any accumulated pan juices), chopped parsley, and mint to the bowl with the couscous.
  9. Pour the whipped lemon dressing over the mixture and toss gently until everything is evenly coated. Stir in two-thirds of the crumbled feta cheese.
  10. Transfer the salad to a serving platter and top with the remaining feta and a scattering of flaky sea salt. Serve warm or at room temperature.