Description
A fresh and hearty salad combining fluffy couscous, grilled vegetables, and chickpeas, topped with a zesty olive dressing.
Ingredients
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Preheat your grill to medium heat. Toss the bell peppers, zucchini, and red onion with a little olive oil, salt, and pepper. Grill for 8-10 minutes, or until tender and slightly charred, flipping occasionally. Let them cool slightly, then chop into bite-sized pieces.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and pepper.
- In a large bowl, combine the cooked couscous, grilled vegetables, chickpeas, parsley, and mint. Pour the olive dressing over the salad and toss gently to combine.
- Serve the salad immediately or chill for later. It’s delicious served warm or cold.
Notes
For added flavor, marinate the vegetables in the dressing for 30 minutes before grilling. You can use any vegetables on hand, or add crumbled feta cheese or avocado for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean