Grilled Vegetable Couscous Salad

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Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that’s perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket.

white bowl of couscous and vegetables on a black table with napkin

Some nights you just don’t want to cook. The day is long, and your temper, quite frankly, is short. You could go get take out. Or open a box of cold cereal….


whip up a batch of this low-prep Grilled Vegetable Couscous. It looks like something fancy, but seriously will take minutes to prep. Even less if you buy the veggies all ready to go in the produce section.

Grilled Vegetable Couscous Salad for a Light Night of Cooking

This Grilled Vegetable Couscous is actually inspired by a ready-to-eat salad I enjoyed in London, and Oxford, and probably some little village in the Cotswolds. I, too, was surprised to find a tasty, gourmet-level salad at a grocery store.

I was even more pleasantly surprised to find out how EASY it was to make at home.

Israeli couscous, also known as pearl couscous, cooks up in just minutes. Grilled vegetables take 15 minutes tops. While those two items to their thing — without heating up the kitchen — you mix up the spice-laden dressing — without breaking a sweat.

The result is a simple, delicious Vegetable Couscous that makes for a light night of cooking.

What Exactly Is Couscous?

Couscous is staple pasta dish many meals in Northern Africa.

It is made from semolina, the hard part of the grain of hard wheat. It is made by combining the semolina and water.

And it’s an extremely versatile dish that cooks up quickly. That’s a big win during the week if you ask me.

bowl of grilled vegetables and pearl couscous on a black table

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

close-up of vegetables and couscous in a white bowl

0 from 0 votes
Grilled Vegetable Couscous Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that's perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket.

Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: couscous, couscous salad, grilled vegetables, Israeli couscous, pearl couscous, vegetable salad
Servings: 8
Calories: 194 kcal
Author: Jessica Fisher
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon fresh cilantro leaves
  • 1 tablespoon fresh parsley leaves
  • 1 clove garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon dried oregano
  • thin slice ginger root peeled
  • pinch sugar optional
  • fine sea salt and freshly ground black pepper
  • 6 tablespoons olive oil plus additional for brushing
  • 1 medium zucchini cut into thick planks
  • 1 red bell pepper cored and quartered
  • 1 yellow bell pepper cored and quartered
  • 1 red onion sliced thickly into rings
  • 1 cup tri-color pearl couscous
  1. In a blender or food processor, blend the lemon juice, vinegar, basil, cilantro, parsley, garlic, red pepper flakes, turmeric, oregano, and ginger until smooth. Season to taste with sugar, salt, and pepper. Add the olive oil in a thin stream, blending well. Adjust the seasonings and set aside.
  2. Heat an outdoor grill or grill pan.
  3. Brush the zucchini, peppers, and onion rings with the olive oil. Season to taste with salt and pepper. Grill the vegetables until charred and tender. Remove to a cutting board and chop coarsely.
  4. In a medium saucepan, bring 1 1/2 cups water to a boil. Add the pearl couscous and cover. Reduce the heat to a simmer and cook until the water is absorbed, about 10 minutes. Let stand, covered for 3 minutes. Fluff with a fork and remove to a large salad bowl. Add the dressing and the chopped vegetables, tossing to coat.
  5. Adjust the seasonings and serve immediately or chill for up to 4 days.
Recipe Notes

Store leftovers covered in the fridge up to 4 days.

Nutrition Facts
Grilled Vegetable Couscous Salad
Amount Per Serving
Calories 194 Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Saturated Fat 1.6g10%
Sodium 7mg0%
Carbohydrates 21.6g7%
Fiber 2.2g9%
Sugar 2.7g3%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.

grilled vegetable couscous salad in white bowl with spoon

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Alice E says

    Sounds yummy, but since we don’t grill, I will probably just roast the veg in the oven. I love the Israeli couscous, but they are a bit pricey at my usual store.

    • Yes, that is a perfect adaptation. Keep your eyes out for the couscous on sale or clearance. It’s so yummy! After you’ve made this, I’d love for you to come back and give it a starred rating. Thanks, Alice!

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