The following recipe was prepared during my Summer Grilling cooking class. You can read about it and check out the other recipes I made for the class HERE.
Here’s my recipe for Grilled Vegetable Couscous Salad:
2 cups prepared couscous
1 bunch aspagarus, bottoms trimmed
3 portabello mushrooms
4 roma tomatoes, halved
1 yellow squash, halved lengthwise
2 zucchini, halved lengthwise
1 red bell pepper, halved & seeded
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon spice mix
1 lemon, juiced
Lightly toss vegetables in a drizzle of extra virgin olive oil, salt and pepper to taste.
Place on medium high heat grill and grill until slightly charred. Vegetables will cook at different times so keep a look out on these as they cook.
When vegetables are cooked, remove from grill and coarsely chop into bite sized pieces.
Toss all grilled vegetables and prepared couscous in a large serving bowl.
To make the dressing, combine the olive oil, balsamic vinegar, spice mix (you can use whatever you’d like) and drizzle over couscous and vegetables.
Squeeze a whole lemon over couscous & toss to combine.
Grate a nice hard italian cheese, such as parmesan over the couscous salad and serve.