Grilled Vegetable Couscous Salad Recipes

GRILLED VEGETABLE-COUSCOUS SALAD

Steps:

• 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.
• 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.)

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

COUSCOUS WITH GRILLED VEGETABLES

Steps:

• Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan. , Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle., In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed. , Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
• Season with salt and pepper.
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
• Preheat the grill.
• Remove the vegetables from the marinade and grill the vegetables until just cooked through.
• Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
• Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
• Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
• Serve at room temperature.

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.