Are you ready to transform your ordinary meal into a culinary adventure? This Grilled Vegetable Couscous Salad isn't just a recipe—it's a vibrant journey through Mediterranean flavors that will tantalize your taste buds and impress even the pickiest eaters. Imagine perfectly charred vegetables, fluffy couscous, and a symphony of fresh herbs coming together in one spectacular dish that's both healthy and incredibly delicious. Whether you're a seasoned chef or a kitchen novice, this recipe promises to elevate your cooking game and transport you to the sun-drenched coastlines of the Mediterranean.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Dice the zucchini, bell pepper, and red onion into uniform pieces for even cooking. Halve the cherry tomatoes and set them aside.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat. Once boiling, remove from heat and stir in 1 cup of couscous. Cover the saucepan with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the broth.
- While the couscous is resting, preheat your grill or grill pan over medium-high heat. If using a grill, you may want to lightly oil the grates to prevent sticking.
- In a large bowl, combine the diced zucchini, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss the vegetables until they are evenly coated with oil and seasoning.
- Once the grill is hot, add the seasoned vegetables. Grill for about 8-10 minutes, turning occasionally until they are tender and have nice grill marks. In the last few minutes of grilling, add the halved cherry tomatoes to the grill to warm them up.
- After grilling, remove the vegetables from the grill and let them cool slightly. Fluff the couscous with a fork and transfer it to a large serving bowl.
- Add the grilled vegetables to the couscous, mixing gently to combine. Taste and adjust the seasoning with additional salt and pepper if needed.
- To serve, garnish the salad with freshly chopped parsley for a burst of color and flavor. Enjoy your Grilled Vegetable Couscous Salad warm or at room temperature.
Tips
- Vegetable Cutting Technique: Ensure all vegetables are cut into similar-sized pieces to guarantee even grilling and consistent cooking.
- Grill Temperature Matters: Maintain a medium-high heat to achieve beautiful grill marks without burning the vegetables.
- Oil and Season Generously: Don't be shy with olive oil and seasoning—they're key to developing deep, rich flavors.
- Rest Your Couscous: Allow the couscous to absorb the broth completely for the most fluffy and tender texture.
- Fresh Herb Enhancement: Use freshly chopped parsley just before serving to add a bright, fresh finish to the salad.
- Serving Flexibility: This salad is delicious both warm and at room temperature, making it perfect for meal prep or picnics.
- Customize Your Veggies: Feel free to swap or add other grillable vegetables like eggplant, asparagus, or mushrooms to suit your preference.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
