Grilled Vegetable Salad with Couscous and Herb Pesto

1. 1

   Heat grill to medium-high.

2. 2

   Cook the couscous according to package directions.

3. 3

   Meanwhile, make the dressing: In a food processor, pulse the parsley and mint until chopped.

4. 4

   Add the lemon juice, 3 tablespoons oil, 2 tablespoons water, and 1/2 teaspoon pepper and pulse to combine.

5. 5

   Add the feta and process until nearly smooth.

6. 6

   Brush the zucchini, corn, mushrooms, red pepper, and scallions with the remaining 2 tablespoons oil; season with 1/2 teaspoon each salt and pepper.

7. 7

   Grill the vegetables until just tender and slightly charred, 2 to 3 minutes per side.

8. 8

   Transfer the vegetables to a cutting board and cut into 1/2-inch pieces (cut the corn off the cob).

9. 9

   Fluff the couscous with a fork and fold in the vegetables and chickpeas.

10. 10

    Divide the spinach and couscous mixture among plates Drizzle with the dressing and sprinkle with additional feta, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.