Grilled Vegetable And Cous Cous Salad Recipe

Name: Grilled Vegetable And Cous Cous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cous cous; 4 cups boiling water or stock; 2 zucchini- sliced lengthwise about 1/4 inch thick; 2 yellow squash- cut the same way; 1 green bell pepper cut in half and seeded; 1 red bell pepper cut in half and seeded; 1 yellow bell pepper cut in half and seeded; 2 red onions cut in round slices 1/4 inch thick; 4 carrots peeled and cut lengthwise to 1/4 inch; 1 eggplant- peeled and cut into 1/4 inch thick slices; 6 tomatoes cut in half; 1 bunch scallions- cut on bias; 4 stalk celery- cleaned; 1 bunch italian parlsey- minced; 1 bunch basil- chopped; 2 cups extra virgin olive oil; 2 cups red wine vinegar; 1 head garlic- minced; 1 shallot- minced; Salt and pepper to taste

Servings: persons

4 cups cous cous
4 cups boiling water or stock
2 zucchini- sliced lengthwise about 1/4 inch thick
2 yellow squash- cut the same way
1 green bell pepper cut in half and seeded
1 red bell pepper cut in half and seeded
1 yellow bell pepper cut in half and seeded
2 red onions cut in round slices 1/4 inch thick
4 carrots peeled and cut lengthwise to 1/4 inch
1 eggplant- peeled and cut into 1/4 inch thick slices
6 tomatoes cut in half
1 bunch scallions- cut on bias
4 stalk celery- cleaned
1 bunch italian parlsey- minced
1 bunch basil- chopped
2 cups extra virgin olive oil
2 cups red wine vinegar
1 head garlic- minced
1 shallot- minced
Salt and pepper to taste

1
Bring water/stock to boil. Light grill and put on Med setting. In shallow pan spread cous cous out evenly. Pour hot stock/water over cous cous and cover immediately with plastic wrap. Let stand for 5-6 min. Fluff with fork and put in the refrigerator to cool. Take the squash, zucchini, onions, celery,eggplant, tomatoes, carrots, and bell peppers and toss them with olive oil(enough to coat) and salt and pepper. Grill each piece on each side till you have a nice grill mark on each piece. Set aside at room temp to cool. Take the 2 cups olive oil, 2 cups red wine vinegar, garlic, shallots, green onion and mix in a bowl to make a vinegrette. Taste and season with salt and pepper. Next, Cut all grilled vegetables into bite size pieces. In large bowl or mixing platter, combine cous cous, and all other ingredients. Taste and adjust seasoning. Remember that the grain will absorb alot of the liquid and salt should be used liberally or to the persons taste.

1542

kcal

Calories

120

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups cous cous, 4 cups boiling water or stock, 2 zucchini- sliced lengthwise about 1/4 inch thick, 2 yellow squash- cut the same way, and more.

Yes, Grilled Vegetable And Cous Cous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable And Cous Cous Salad

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