Couscous and Grilled Veggie Salad
Elevate your salad game with this vibrant and wholesome Couscous and Grilled Veggie Salad! Packed with fluffy couscous, smoky grilled zucchini, bell peppers, eggplant, and juicy cherry tomatoes, this recipe is a celebration of fresh, seasonal produce. Enhanced with a zesty homemade lemon-garlic vinaigrette and garnished with fragrant parsley, this dish is as nutritious as it is delicious. Perfect as a light main course or a stunning side dish for your next barbecue, this Mediterranean-inspired salad is quick to prepare and sure to impress. Ideal for meal prep, it tastes even better after the flavors have had time to meld. Healthy, colorful, and utterly satisfying—it's a must-try for any salad lover!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Water
- 2 tablespoons Olive oil
- 1 medium Zucchini
- 1 medium Bell pepper (red, yellow, or orange)
- 1 small Eggplant
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Fresh parsley
- 3 tablespoons Lemon juice
- 1 clove Garlic (minced)
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Start by prepping the couscous. In a medium saucepan, bring 1.25 cups of water to a boil. Add 0.25 teaspoons of salt and 1 tablespoon of olive oil, then stir in 1 cup of couscous. Remove the saucepan from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and set aside to cool.
While the couscous is cooling, prepare the vegetables for grilling. Slice the zucchini, bell pepper, and eggplant into thin strips. Halve the cherry tomatoes and thinly slice the red onion.
Preheat a grill pan or outdoor grill to medium-high heat. Brush the zucchini, bell pepper, eggplant, and red onion slices lightly with 1 tablespoon of olive oil. Grill the vegetables for 3-5 minutes on each side, or until tender and slightly charred. Remove from the grill and let cool.
Chop the cooled, grilled vegetables into bite-sized pieces and set them aside.
In a large mixing bowl, combine the cooked couscous, chopped grilled vegetables, and halved cherry tomatoes.
Prepare the lemon vinaigrette by whisking together 3 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 minced garlic clove, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper in a small bowl.
Pour the vinaigrette over the couscous and vegetable mixture. Toss thoroughly to coat all the ingredients evenly.
Finely chop 0.5 cups of fresh parsley and fold it into the salad.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the couscous and grilled veggie salad immediately, or refrigerate for 15-30 minutes to allow the flavors to meld further before serving. Enjoy!
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
