0 from 6 votes
Israeli couscous salad with grilled vegetables
Lots of grilled vegetables, Israeli couscous and a herby dressing make for a tasty vegetarian main or side.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 -4
Calories: 783 kcal
Course:
Side Dish , Lunch
Cuisine:
American
Ingredients
- 1 ⅓ cups Israeli couscous giant couscous, 210g
- 3 cups light stock 720ml, (eg vegetable/chicken) you may not need quite all of it
- 1 zucchini (courgette), small-medium (around 4-5oz, 115-140g)
- ½ red pepper similar weight to zucchini
- ½ tablespoon olive oil (approx)
- 1 cob corn husked
- 4 tablespoon fresh parsley chopped
- 10 cherry tomatoes approx, optional
For lemon basil vinaigrette
- 4 tablespoon olive oil (¼ cup/60ml)
- 2 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey or sugar if making vegan
- 1 pinch salt
- 1 pinch pepper
- 4 tablespoon fresh basil chopped (¼ cup - chopped volume), approx 7g/1/4oz
Instructions
- Preheat the grill to a medium-high heat.
- Place the couscous and stock in a pot, bring to the boil and simmer for around 10-12 minutes until it is cooked and tender. Drain off any excess stock then place in a bowl. (Note if you like, you can toast the dry couscous in a little oil before adding warm stock and simmering.)
- Meanwhile, make the dressing by placing the olive oil, lemon juice, Dijon mustard, honey (or sugar), salt, pepper and chopped basil in a small jar. Cover with a lid and shake to combine and emulsify. Alternatively, place all but the basil in a bowl, whisk together to emulsify then add the basil and mix through. You can add this to the cooked drained couscous whenever the couscous is ready, or add together with other ingredients when all cooked.
- While the couscous is cooking, cut the zucchini into thick slices, cut the ½ pepper in half. Drizzle the zucchini slices and pepper with a little olive oil (no more than around ½ tablespoon in all) and rub in.
- Place the zucchini slices, pepper chunks and corn on the grill and cook until all are cooked - with a little dark grill marks is fine but you don't want them overly cooked. The time will depend on your grill but will be around 10mins.
- Cut the cherry tomatoes in half or quarters, depending on size, if using.
- Chop the zucchini and pepper into bite-size or smaller chunks and cut the corn kernels from the cob. Add all to the couscous, along with the chopped tomatoes, parsley and the vinaigrette and mix through and serve. Can also be served cold/room temperature.
Cup of Yum
Notes
- (Video shows making a half quantity but the method is the same.)
Nutrition Information
Calories
783kcal
(39%)
Carbohydrates
103g
(34%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
22g
Sodium
168mg
(7%)
Potassium
1073mg
(31%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
2431IU
(49%)
Vitamin C
92mg
(102%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2-4
Amount Per Serving
Calories 783
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 103g | 34% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 168mg | 7% |
| Potassium | 1073mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 2431IU | 49% |
| Vitamin C | 92mg | 102% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.