Grilled Vegetable-Couscous Salad

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 cup Israeli couscous
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1/2 red onion, thinly sliced
  • 2 red bell peppers, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1/2 teaspoon ground cumin
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 3/4 cup green goddess dressing (see directions)
Directions
  • Preheat a grill to medium high. Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper.

  • Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper. Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes. Transfer to a plate and let cool to room temperature. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons.

  • Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Add the dressing and toss; season with salt and pepper.

  • Green Goddess Dressing

  • Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

  • Photograph by Ryan Liebe


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Couscous Salad