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.
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.
Heat an outdoor grill or grill pan.
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.
In a medium saucepan, bring 1 ½ 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.
Adjust the seasonings and serve immediately or chill for up to 4 days.
Notes
Store leftovers covered in the fridge up to 4 days.