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1
Preheat a grill to medium high.
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2
Meanwhile, bring a large pot of salted water to a boil.
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3
Add the couscous and cook until just tender, about 8 minutes.
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4
Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper.
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5
Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes.
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6
Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper.
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7
Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes.
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8
Transfer to a plate and let cool to room temperature.
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9
Cut the peppers into 1-inch pieces and slice the zucchini into half-moons.
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10
Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas.
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11
Add the dressing and toss; season with salt and pepper.
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12
Green Goddess Dressing
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13
Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender.
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14
Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.
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15
(Makes 1 1/2 cups.)
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16
Photograph by Ryan Liebe
