Warm Couscous and Grilled Vegetable Salad

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- from Mom to Leigh and I, May 16, 2010


Hello,

I couldn't find this on Canadian Living (I sometimes find it hard to find recipes on that site). Anyway, I don't know if you copied it out, Janice, so I thought I'd send it to you too. It's really good.

Warm Couscous and Grilled Vegetable Salad

This salad is wonderful when the vegetables are freshly grilled and still warm, but you can also serve it at room temperature. The flavours meld as it stands in the fridge, so it is also excellent when made a day ahead. For a whole-meal salad, add chicken breasts, cooked and sliced.

¼ tsp salt
1 ½ cups couscous
1 lb asparagus, trimmed
2 zucchini, cut diagonally in ½-inch pieces
1 each sweet red and yellow pepper, quartered
1 sweet potato, peeled and cut into ¼-inch thick slices

Dressing:
1/3 cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tsp Dijon mustard
¼ tsp each salt and pepper
10 oil-packed sundried tomatoes, drained and finely chopped
1 large clove garlic, minced

In saucepan bring 2 ¼ cups water and salt to boil; stir in couscous. Cover and remove from heat; let stand until liquid is absorbed, about 5 minutes. Fluff with fork. Transfer to large serving bowl; set aside.

Meanwhile, place asparagus, zucchini, red and yellow peppers and sweet potato on greased grill over medium-high heat; close lid and grill turning once until tender, about 10 minutes for asparagus, zucchini and peppers, about 15 minutes for sweet potato. I just roasted them on a greased pan at about 375 degrees in the oven until they were tender.

Dressing: Meanwhile, in bowl, whisk together oil, vinegar, 2 tbsp water, mustard, salt, and pepper. Stir in sundried tomatoes and garlic.

Cut asparagus into 1½-inch long pieces. Half zucchini slices. Cut peppers into bite-sized piece. Quarter sweet potato slices. Add vegetables to couscous, drizzle with dressing and toss.



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