Herbed Couscous Grilled Vegetable Bowl (Printable Version)
Fluffy herbed couscous paired with smoky grilled vegetables and zesty lemon dressing for a vibrant Mediterranean meal.
# Ingredient List:
→ Couscous Base
01 - 1 1/2 cups couscous
02 - 2 cups vegetable broth or water
03 - 2 tablespoons olive oil
04 - 1/4 cup fresh parsley, finely chopped
05 - 2 tablespoons fresh mint, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1/2 teaspoon salt
08 - Zest of 1 lemon
→ Grilled Vegetables
09 - 1 medium zucchini, sliced into rounds
10 - 1 medium yellow squash, sliced into rounds
11 - 1 red bell pepper, seeded and cut into strips
12 - 1 red onion, cut into wedges
13 - 8 ounces cherry tomatoes
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/2 teaspoon smoked paprika
→ Lemon Dressing
18 - 3 tablespoons olive oil
19 - Juice of 1 lemon
20 - 1 clove garlic, minced
21 - 1 teaspoon honey or maple syrup
22 - Salt and pepper to taste
→ Optional Garnishes
23 - 1/4 cup crumbled feta cheese
24 - 2 tablespoons toasted pine nuts
25 - Additional fresh herbs
# How to Make It:
01 - Heat a grill or grill pan to medium-high temperature.
02 - Combine zucchini, yellow squash, bell pepper, red onion, and cherry tomatoes in a large bowl. Toss with olive oil, salt, pepper, and smoked paprika until evenly coated.
03 - Place vegetables on the preheated grill and cook for 3 to 5 minutes per side, turning occasionally, until tender and lightly charred. Remove from grill and set aside.
04 - Bring vegetable broth to a boil in a medium saucepan. Stir in couscous, olive oil, and salt. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
05 - Fold parsley, mint, dill, and lemon zest into the prepared couscous until well distributed.
06 - Whisk together olive oil, lemon juice, minced garlic, honey or maple syrup, and salt and pepper in a small bowl until fully emulsified.
07 - Divide herbed couscous evenly among four bowls. Arrange grilled vegetables on top of the couscous. Drizzle with lemon dressing.
08 - Top with crumbled feta, toasted pine nuts, and additional fresh herbs if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of warm smoky vegetables and cool bright couscous creates the most satisfying texture and temperature contrast
- Everything comes together in under an hour but tastes like you spent all day cooking
- Its equally delicious warm from the grill or at room temperature making it perfect for make ahead lunches or picnics
02 -
- Dont skip letting the couscous rest covered off the heat those few minutes are crucial for perfect fluffy texture
- Room temperature vegetables actually absorb more dressing so dont feel pressured to serve everything piping hot
- The dressing can be made up to three days ahead and stored in the refrigerator
03 -
- Use a vegetable peeler to create long ribbons of zucchini for a more elegant presentation
- Sprinkle a pinch of sumac over the finished bowls for an extra tangy lemony flavor