Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Celebrate the vibrant flavors of summer with this Toasted Israeli Couscous Salad with Grilled Summer Vegetables, a versatile dish that’s perfect for backyard barbecues or easy weeknight dinners. This Mediterranean-inspired recipe begins with golden toasted Israeli couscous cooked to perfection, providing a nutty and satisfying base. Grilled zucchini, red bell peppers, cherry tomatoes, and red onions infuse smoky sweetness and a colorful burst of texture, while a zesty lemon-garlic dressing ties everything together with refreshing brightness. Finished with a sprinkle of fresh parsley and optional crumbled feta cheese, this salad strikes the perfect balance between wholesome and indulgent. Serve it warm, chilled, or at room temperature for a crowd-pleasing side or light main dish that showcases the best of seasonal produce.
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 5 tablespoons Olive oil
- 1.5 cups Vegetable broth or water
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Fresh parsley, finely chopped
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, for 3-4 minutes or until golden and fragrant.
Add the vegetable broth (or water) to the saucepan, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. Fluff with a fork and let cool slightly.
Preheat a grill or grill pan over medium heat. Slice the zucchini into 1/4-inch thick rounds, the red bell pepper into large flat pieces, and the red onion into thick wedges.
In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Grill the vegetables for 3-5 minutes per side, or until they are tender and have nice grill marks. Remove from the grill and let cool slightly before chopping into bite-sized pieces.
In a large mixing bowl, combine the cooked couscous, chopped grilled vegetables, and parsley.
In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the dressing over the couscous mixture and toss well to combine.
If using, gently fold in the crumbled feta cheese. Adjust seasoning to taste.
Serve the salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7070 mg | 307% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 31.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 902 mg | 69% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2624 mg | 56% | |
*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.
