Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Vegetable-Couscous Salad
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 291
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 442 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 291
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 442 mg
Ingredients
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.)
