Pesto Couscous Salad with Roasted Veggies & Feta

Pesto Couscous Salad with Roasted Veggies & Feta

Ingredients:

2 cups cremini mushrooms, sliced

2 red onions, sliced

2 cups cherry tomatoes, sliced

1 can chickpeas, drained and rinsed

2 cups fresh spinach

1/2 cup crumbled feta

2 tablespoons Trader Joe's Pesto

½ cup olive oil

dried oregano

garlic powder

Juice of one lemon

Kosher salt & fresh ground pepper to taste

Directions:

1. Preheat oven to 425. Line sheet pan with foil. Chop veggies and prepare chickpeas. Then toss both with olive oil, salt, pepper, oregano and garlic powder to taste. Scatter on sheet pan and bake for 20-30 minutes. We like our veggies to still have a little bite here so we do less time.

2. While the veggies are roasting prepare couscous. We follow the microwave directions on the box of Trader Joe's couscous. We like to cook ours with chicken broth instead of water to add a little more flavor. Cook couscous, when done, fluff with fork and set aside.

3. Once veggies & chickpeas are done, add to your couscous. Toss with two tablespoons of pesto. Then add in your fresh spinach and toss. Top with fresh feta. This salad is amazing hot or cold, served for dinner or to go for a healthy work lunch!