COUSCOUS SALAD WITH GRILLED VEGETABLES AND BASIL LEMON CAPER VINAIGRETTE

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  • COUSCOUS SALAD WITH GRILLED VEGETABLES AND BASIL LEMON CAPER VINAIGRETTE

directions

  • 1

    Peel eggplant and cut lengthwise into six wedges

  • 2

    Trim ends from zucchini and cut in half lengthwise

  • 3

    Trim off top and bottom of leeks and slice in half lengthwise

  • 4

    Cut bell pepper in half

  • 5

    Cut olives in half lengthwise

  • 6

    Stack basil leaves and slice across into julienne strips

  • 7

    Set aside for dressing.Stir together the olive oil, balsamic, thyme and rosemary

  • 8

    Toss with vegetables and grill until tender, about 15 minutes, turning often

  • 9

    Remove to a cutting board and let cool

  • 10

    Bring water to a boil and stir in the salt and couscous

  • 11

    Remove from heat, cover and let stand until water is absorbed, about 5 minutes

  • 12

    Fluff couscous with fork

  • 13

    Transfer to a large bowl

  • 14

    For dressing, whisk together the olive oil, lemon juice, capers and basil

  • 15

    Cut roasted vegetables into 3/4-inch pieces and toss with couscous

  • 16

    Add vinaigrette and olives and toss well

  • 17

    Season with salt and pepper to taste

  • 18

    Let stand 30 minutes at room temperature before serving

  • 19

    You may also add 1 cup cooked baby shrimp to the couscous.

COUSCOUS SALAD WITH GRILLED VEGETABLES AND BASIL LEMON CAPER VINAIGRETTE

ingredients

  • 1 eggplant
  • 2 medium zucchini
  • 3 large leeks
  • 1 large red bell pepper, cut in half
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2-1/2 cups water
  • 1 teaspoon salt
  • 1 (10 ounce) box couscous
  • 1 cup Kalamata olives, pitted and halved
  • Vinaigrette:
  • 1/4 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons capers, rinsed
  • 6 fresh basil leaves

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