Couscous Salad Recipe with Grilled Vegetables
A great tasting couscous salad recipe made with grilled vegetables and it can be ready in no time.
You can make this couscous salad all year round by cooking the veggies on the bbq or under the oven broiler. It is a great dish as a main vegetarian dish as well.
You'll find other kinds of couscous vegetable salads, some are cold, some are hot.
And to confuse us more, you'll see recipes for Moroccan, Israeli or Meditarranean couscous. What seems to be the difference is the spices and the vegetables used.
I love this salad!
Couscous Salad with Grilled Vegetables
What you need
- For the salad:
- 1 medium eggplant
- l large red onion cut into thick slices
- 1 large sweet red pepper, cleaned and cut in 2
- 1 large green or yellow zucchini
- 2 1/2 cups vegetable or chicken stock
- 2 cups instant couscous
- For the dressing:
- 1/4 cup white wine vinegar (I think I used balsamic or red wine vinegar)
- 1/4 cup chopped fresh basil (I never have that so I don't use it)
- 1 tb minced fresh thyme (I use dry)
- 1 clove garlic minced
- salt and pepper to taste
- 1/2 cup olive oil
What to do
In a small bowl, whisk together vinegar, basil, thyme, garlic, salt and pepper; gradually whisk in oil. Set aside.
Slice eggplant crosswise into 1/2 inch slices. Place eggplant, onion slices, zucchini and red pepper on oiled barbecue grill; grill over medium-high heat 3 to 5 minutes on each side, until tender, brushing occasionally with some of the dressing.
While the vegetables are cooking, bring stock to boil over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork.
Coarsely chop the veggies and add them to a big salad bowl. Stir the couscous into the grilled vegetables. Let cool to room temperature.
Drizzle salad with remaining dressing and toss gently. Taste and adjust seasoning if necessary.
This couscous salad may be made up to 1 day ahead.
Moisten with a little extra oil if necessary before serving.
