Page 6 - cookbook 2019 wob

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Bruschetta Pasta Salad Roasted Veggie Couscous Salad

by: Yocheved Shvarzblat
by: Raizy Fried
INGREDIENTS:
INGREDIENTS:
2 red peppers
½ package angel hair pasta 8 oz. portabella mushrooms, sliced
¼ cup olive oil 1 bag couscous (or quinoa), cooked as package instructs
½ clove of garlic Juice of 2 lemons
4 frozen basil cubes Olive oil
2 plum tomatoes cubed Arugula
½ tsp. garlic powder Salt
½ tsp. salt Freshly ground black pepper
½ tsp. pepper
1 scallion PREPARATION:
1. Deseed and quarter the peppers and place in a baking pan with mush-
PREPARATION: rooms. Toss in oil and salt.
2. Roast/broil the peppers and mushrooms on high for about 20 minutes.
1. Cook angel hair pasta according to directions on package. 3. Combine the arugula with the cooked couscous, along with 3 tbsp. olive oil
2. In a frying pan, sauté the garlic, tomatoes, and basil. and salt & pepper.
3. Pour on top of pasta. Mix everything together, serve hot or cold. It’s so 4. Cut the peppers and mushrooms into thin slices and then add to salad.
tasty either way! 5. Squeeze the lemons on top of salad and toss well.

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