Rutabaga Salad

1 rutabaga, peeled and cut into 1/4-inch chunks

2 cups water

1 tablespoon vegetable oil

1 ½ cups couscous

½ cup nutritional yeast

¼ cup vegetable oil

¼ cup apple cider vinegar

1 ½ teaspoons honey

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon dried dill weed

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 pinch salt to taste

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.

Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.

Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.

Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.