Description
Experience the vibrant taste of Mediterranean cuisine with this delightful Couscous Salad, featuring a medley of grilled vegetables and fluffy pearl couscous. Tossed in a creamy basil lemon feta dressing, this salad is not only visually stunning but also bursting with flavor. Perfect for summer barbecues, picnics, or as a light weeknight dinner, it’s a versatile dish that appeals to everyone. With its fresh ingredients and easy preparation, you can effortlessly impress your guests or enjoy it as a nutritious meal prep option.
Ingredients
Scale
- 1 cup pearl couscous
- 1 zucchini (cut into long slices)
- 1 yellow squash (cut into long slices)
- 1 red bell pepper (cut into long slices, removing the stem and seeds)
- 1 poblano pepper (cut into long slices, removing the stem and seeds)
- 1 small red onion (peeled and cut into large wedges keeping the core intact)
- 8 ounces mushrooms
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup feta cheese (crumbled)
- ¼ cup basil leaves (packed and roughly chopped)
- Olive oil spray
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the couscous in a medium saucepan with water and salt until tender. Let it rest.
- Toss chopped vegetables with olive oil spray and seasoning in a large bowl.
- Grill the seasoned vegetables on medium-high heat until charred and tender.
- Blend dressing ingredients in a food processor until smooth.
- Mix grilled veggies and couscous in a bowl; add dressing and toss to combine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg