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Grilled Vegetable Couscous Salad
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Serves 6-8
Ingredients:
1 cup Israeli couscous |
3 tablespoons extra-virgin olive oil |
1/2 red onion, sliced thin |
2 red bell peppers, halved lengthwise |
1 zucchini, halved lengthwise |
1/2 teaspoon ground cumin |
kosher salt, to taste |
fresh ground pepper, to taste |
1 (5 oz.) can chickpeas, drained and rinsed |
3/4 cup green goddess dressing, see below |
FOR GREEN GODDESS DRESSING: |
1/2 cup mayonnaise |
1/2 cup sour cream |
1/3 cup chopped parsley |
1/3 cup chopped chives |
1/4 cup chopped tarragon |
2 anchovy fillets |
1 clove garlic, minced |
1 tablespoon capers |
3 tablespoons lemon juice |
1/2 teaspoon kosher |
Directions:
- To make dressing, combine all dressing ingredients into a blender. Purée until smooth, set aside.
- Preheat a grill to medium-high.
- Soak red onions in hot water for 10 minutes and then drain. Meanwhile bring a large pot of salted water to a boil. Add the couscous and cook for 8 minutes. Drain water and transfer to a large bowl, drizzle 1 tablespoon olive oil over couscous, season with salt and pepper and toss together. Add red onions to couscous.
- Place bell peppers and zucchini in a separate large bowl. Drizzle with remaining 2 tablespoons of olive oil, cumin, 1/2 teaspoon salt and pepper. Toss ingredients together. Grill the vegetables for 8-10 minutes, turning once. Transfer to a plate and let cool. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons.
- Add grilled vegetables and chickpeas to the couscous. Pour dressing over top and toss together. Season with salt and pepper.
Course: |
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