Grilled Vegetable and Israeli Couscous Salad

This Israeli couscous and grilled vegetable salad is a great mix of tastes and textures. The grilled vegetables add a smoky depth to the Israeli couscous, which makes the dish hearty. The dish tastes bright and creamy thanks to the fresh herbs and feta cheese. Its great for a light lunch or as a barbecue side dish.

Ingredients:

• 1 cup Israeli couscous
• 2 cups water
• 2 cups mixed grilled vegetables zucchini, bell peppers, cherry tomatoes, red onion
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

In a medium saucepan, bring 2 cups of water to a boil

Add Israeli couscous to the boiling water and reduce heat to a simmer

Cover and cook for 8-10 minutes, or until the couscous is tender

Drain any excess water

Transfer the cooked couscous to a large bowl and let it cool

While the couscous is cooling, prepare your grilled vegetables

You can grill them on a barbecue or stovetop grill pan until they have grill marks and are slightly tender

Chop the grilled vegetables into bite-sized pieces

Add the chopped grilled vegetables, fresh parsley, fresh mint, and crumbled feta cheese to the couscous

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper

Pour the dressing over the salad and toss to combine all the ingredients thoroughly

Taste and adjust the seasoning if needed

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together

Serve chilled and garnish with additional fresh herbs if desired