Grilled Vegetable-Couscous Salad

Grilled Vegetable-Couscous Salad

On a hot August evening, try a salad of hand-picked, grilled vegetables fresh from your garden or the local farmers’ market with couscous and the vinaigrette of your choice.
Flavors peak when a wooden plank is used on the grill.  Select the wood flavor accordingly. Bits of charred vegetables and herbs are delicious in the fluffy couscous blend.
Our family relishes this “August” entry in our “A Year in my Kitchen” photo recipe booklet I put together for my grown boys four years ago.
Last night, we prepared this salad together for the two of us, using a maple plank (the one that came out first from the six-piece assortment) plus sweet mini peppers and extra basil.  Both of these are so wonderfully pungent now!
It’s aromatic, colorful and a worthy accompaniment to grilled fish, with a glass or two of Grgich 2009 Chardonnay for the cooks.

Grilled Vegetable-Couscous Salad
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Servings Prep Time
6 30 minutes
Cook Time
15minutes
Servings Prep Time
6 30 minutes
Cook Time
15minutes
Grilled Vegetable-Couscous Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 30 minutes
Cook Time
15minutes
Servings Prep Time
6 30 minutes
Cook Time
15minutes
Ingredients
Servings:
Units:
Instructions
  1. Cut vegetables (with more herbs) in large dice and mix in large bowl with 2T. olive oil, freshly ground salt and pepper. Quantities and vegetable selection are approximate: about 6-8 cups total. The only issue is having enough room on the plank, so you may want to use two, or spill over on a grill mesh while cooking. Soak plank in water for one hour or more.
  2. Cook couscous according to package instructions, adding 3/4 cup couscous to 1 cup boiling water, 1/4 teaspoon salt and 2 teaspoons olive oil. Allow to sit.
  3. Make vinaigrette by whisking juice from 1 lemon, Dijon, slowing adding 1/3 cup olive oil, S&P. Add capers and shredded basil, or instead, shake it up with garlic, rosemary, thyme or other herbs.
  4. Grill vegetables on plank. add to couscous and dress with vinaigrette. Prepare and serve at room temperature or immediately. The original recipe found in The Plank Grilling Cookbook has been tweaked to our tastes.
Recipe Notes

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