Salad

Grilled Vegetable Couscous with Lemon and Goat Cheese

I can’t believe that we are coming upon Labor Day Weekend. Where did the summer go? 😦 One minute I am super excited for summer break, vacation and moving and now here comes fall! Not that I am complaining too much (except that I wish we could just bypass winter all together!) Fall means college footballapplespumpkins, comfort foods, sweat shirts and jeans. Did I mention college football? Ah, yes…that starts tomorrow! 🙂 And I have one of my favorite football foods coming up for tomorrow’s recipe. 😀

If you are looking for something to bring to a Labor day cookout, this couscous salad is an excellent choice. This incredible salad is delicious anyway you serve it – hot, at room temperature or even after being refrigerated over night. With this extreme summer weather we have been having lately, this light and refreshing vegetarian salad is a wonderful choice for a hot summer night.

It is so quick and easy to make that you are in and out of the kitchen and back to enjoying the last few summer nights that we have left.

Grilled Vegetable Couscous with Lemon and Goat Cheese

Grilled Vegetable Couscous with Lemon and Goat Cheese

Yield: 9-10 servings (215 calories per serving)

Ingredients

For the Vegetables:

  • 3 cups sliced zucchini
  • 1 lb. asparagus, trimmed
  • 1 small red onion, cut into 1/2-inch thick slices
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 red bell pepper

For the Couscous:

  • 1  cup of uncooked couscous
  • 1  tablespoon minced lemon zest

For the Dressing:

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cups halved cherry or grape tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped scallions
  • 3 oz. goat cheese, crumbled

Instructions

  1. Preheat grill to medium-high heat. Brush the grate with oil.
  2. In a large bowl, toss zucchini, asparagus and onion with 2 tablespoons olive oil; season with salt and pepper. Grill vegetables (including bell pepper), covered until charred, 5-6 minutes. Chop zucchini, asparagus, and onions into bite sized pieces. Transfer bell pepper to a small bowl and cover with plastic wrap and steam for 10 minutes. Peel, seed and dice bell pepper.
  3. Cook couscous according to package directions adding the lemon zest; set aside.
  4. In a large bowl, whisk together the lemon juice and 2 tablespoons oil. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt and pepper. Top with goat cheese and serve.

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Source: Cuisine at Home, August 2011

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