Grilled Vegetable ‘n Couscous Salad
Need a “WOW” side dish to bring to a family picnic or barbecue? Full of summer colors and flavors, this salad is great to serve when local farmers’ markets are in full bloom. Heirloom cherry tomatoes, pattypan squash, purple and orange peppers would all be delicious…the choice is yours!
Servings: 6 to 8
Ingredients
Salad
- 1 medium yellow squash trimmed and cut in half vertically
- 1 medium zucchini trimmed and cut in half vertically
- 1 red bell pepper cut in half vertically, seeded
- 1 orange or yellow bell pepper cut in half vertically, seeded (or 2 red)
- 1 ear corn shucked
- 1 pint cherry tomatoes halved (red and/or yellow)
- 2 green onions sliced (white and green parts)
- 1 cup kalamata and/or green olives pitted if desired
- 1 cup chopped fresh parsley
- 1 cup fresh basil leaves thinly sliced
- 1/4 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 3 ounces feta cheese cut into small chunks
- 1 15 ounce can chickpeas, rinsed and drained
- 2 cups cooked whole-wheat or regular couscous prepare according to directions on package
Dressing
- 5 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/8 teaspoon kosher salt
- Freshly ground pepper to taste
- Olive oil for grill
Instructions
- Grill Vegetables: lightly oil grill rack; heat to medium-high setting. Arrange yellow squash, zucchini and pepper halves face down on grill rack. Place shucked corn on grill rack. Lightly brush vegetables with olive oil. Grill yellow squash, zucchini and pepper halves for about 5 minutes on each side or until lightly charred. (rotate corn for even cooking) Let cool. Cut vegetables into bite-sized chunks. With a paring knife, remove corn kernels from cob.
- Dressing: in a small bowl, whisk together all dressing ingredients. May be prepared up to 3 days ahead; cover and refrigerate until serving time.
- Assemble Salad: place grilled vegetables and remaining salad ingredients into a large serving bowl, Toss with dressing. Taste; add more lemon, salt and/or pepper if desired. Refrigerate salad for 3 hours to allow flavors to “marry.”
Notes
Make Ahead and Storage Tips: vegetables can be grilled up to 3 days ahead. Cover and refrigerate until day of serving. Proceed with remainder of recipe as above. Salad may be prepared up to 2 days ahead. Cover and refrigerate. Toss prior to serving. Leftover salad should be used within 2 days.
Change up the herbs by trying a combo of fresh thyme, oregano and marjoram. Or how about using fresh mint?
