Couscous Salad With Grilled Vegetables Recipe

This Couscous Salad with Grilled Vegetables recipe combines fluffy couscous with charred zucchini, leeks, red pepper, red onion, garlic, olives, capers, and fresh herbs for a bright Mediterranean-inspired dish. Featured on License to Grill with Rob Rainford, this easy salad is packed with smoky vegetables, fresh lemon, and savoury flavour.

The Inspiration

Couscous is a versatile base for warm or room-temperature salads, and this License to Grill recipe pairs it with a generous assortment of grilled vegetables and Mediterranean-inspired ingredients. Fresh thyme, rosemary, and oregano reinforce the Mediterranean character of the dish, while balsamic vinegar and olive oil bring richness and acidity.

Featured in the Mediterranean Dinner episode, this salad works beautifully alongside grilled lamb, seafood, or chicken, but it is substantial enough to stand on its own as a light meal or side dish.

Ingredients

1 red onion cut into 3 inch wedges
2 medium sized zucchini, cut lengthwise into 4 wedges
3 large leeks, (white and pale green parts only) halved lengthwise and once in half
1 red bell pepper, cut into 3 inch strips
10 large garlic cloves, unpeeled
4 tablespoons plus ¼ cup of olive oil
3 tablespoons of balsamic vinegar
2 tablespoons of chopped fresh thyme
2 tablespoons of chopped fresh rosemary
2 tablespoons of chopped fresh oregano
2 ½ cups of water
1 teaspoon of salt
1 10 ounce box of couscous
1 cup of pitted and halved Kalmata olives
6 tablespoons of fresh lemon juice
4 tablespoons of drained capers
4 tablespoons of thinly sliced fresh basil

Method

Preheat the grill to medium high heat. Place your hand over the heat and count to 5 steamboats. If you need to pull away before reaching number 5 than the grill is too hot. Turn the heat down and leave the lid up for a few minutes until it’s the appropriate temperature.
Cut all of the vegetables and place on a large tray. Drizzle with 4 tablespoons of olive oil and ensure that everything is well coated. Season the vegetables generously with salt and pepper.
Oil the grill on the barbecue. Place the large vegetable wedges on the grill. Cook and char for approximately 2-4 minutes per side.
Place them back on the tray and let them cool.
In a large pot, bring the water to a boil. Place the dry couscous in a bowl. Pour the boiling water over top and cover in plastic wrap. Leave to sit for 5 minutes.
Meanwhile, chop the grilled vegetables up into bite sized pieces. When the couscous is ready, stir to fluff it up and mix in the vegetables.
Add the remaining olive oil, lemon juice, olives, capers and basil and mix. Cover again with plastic wrap and let sit at room temperature until ready to serve.

Serving Suggestions

This Couscous Salad with Grilled Vegetables makes an excellent accompaniment to lamb kabobs, grilled octopus, chicken, or other Mediterranean-inspired barbecue dishes. The fresh lemon, herbs, olives, and capers provide a bright contrast to smoky grilled meats and seafood.

For a complete Mediterranean Dinner-style spread, serve it alongside tzatziki, warm pita, hummus, grilled vegetables, and a simple tomato or cucumber salad. Because the couscous can sit at room temperature before serving, it is especially convenient for outdoor entertaining and buffet-style meals.

The salad can also be served as a lighter vegetarian main with extra grilled vegetables or a side of fresh greens.

Final Thoughts

This Couscous Salad with Grilled Vegetables recipe combines simple grains with bold Mediterranean-inspired flavours in an easy and satisfying side dish. Featured on License to Grill with Rob Rainford, this Couscous Salad with Grilled Vegetables is perfect for barbecues, family dinners, and Mediterranean-inspired gatherings.

Find more recipes from License to Grill here!