Name: Grilled Vegetable Salad with Couscous and Herb Pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 c. couscous; 2 c. fresh flat-leaf parsley; 1 c. fresh mint leaves; 1 tbsp. fresh lemon juice; 5 tbsp. olive oil; kosher salt; Pepper; 4 oz. feta cheese; 2 small zucchini; 1 ear corn; 2 medium portobello mushroom caps; 1 red pepper; 4 scallions; 1 can chickpeas; 2 c. baby spinach

Step 1Heat grill to medium-high. Cook the couscous according to package directions.

Step 2Meanwhile, make the dressing: In a food processor, pulse the parsley and mint until chopped. Add the lemon juice, 3 tablespoons oil, 2 tablespoons water, and 1/2 teaspoon pepper and pulse to combine. Add the feta and process until nearly smooth.

Step 3Brush the zucchini, corn, mushrooms, red pepper, and scallions with the remaining 2 tablespoons oil; season with 1/2 teaspoon each salt and pepper. Grill the vegetables until just tender and slightly charred, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and cut into 1/2-inch pieces (cut the corn off the cob).

Step 4Fluff the couscous with a fork and fold in the vegetables and chickpeas. Divide the spinach and couscous mixture among plates Drizzle with the dressing and sprinkle with additional feta, if desired.

Grilled Vegetable Salad with Couscous and Herb Pesto

Ingredients

Directions

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