Grilled Vegetable Couscous Salad

Serves 6-8 | 


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
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


  1. To make dressing, combine all dressing ingredients into a blender. Purée until smooth, set aside.
  2. Preheat a grill to medium-high.
  3. 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.
  4. 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.
  5. Add grilled vegetables and chickpeas to the couscous. Pour dressing over top and toss together. Season with salt and pepper.