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Craving a vibrant, healthy salad that’s bursting with Mediterranean flavors? This grilled vegetable couscous salad is your answer! Tender, smoky grilled veggies mingle with chewy pearl couscous and a luscious lemon-basil feta dressing. It’s so easy to make and can be customized based on what’s in your fridge. Perfect for lunch, dinner, or your next backyard BBQ. Think of it as a little sunshine on a plate, even on those days when the kids are testing your last nerve (we’ve all been there!). And husbands? Well, they’ll love it too, especially when you tell them how healthy it is!
𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁
Mediterranean Couscous Salad: A Summer Staple
Imagine this: the scent of smoky grilled vegetables wafting through the air, the bright tang of lemon and basil, and the satisfying chew of pearl couscous. This salad is a celebration of summer flavors and textures. It’s also incredibly adaptable! Use whatever veggies you have on hand, swap the couscous for quinoa, or add grilled chicken or chickpeas for extra protein. The possibilities are endless! And trust me, even picky eaters will gobble this one up. (Okay, maybe not the *entire* bowl, but progress is progress, right?)
𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁
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Prep Time, Cost, & More!
Before we dive into the recipe, let’s get some essentials out of the way:
- Prep Time: Approximately 20 minutes. Perfect for fitting it in while the kids are “entertaining” themselves (hopefully quietly!).
- Cook Time: About 15 minutes (grilling the vegetables) plus 12 minutes (cooking the couscous). Time well spent, we promise!
- Cost Estimate: Around $10-$15, depending on the price of your vegetables and if you have some of these ingredients handy.
- Servings: This recipe generously serves 6. Great for leftovers, if your family doesn’t devour it all in one sitting.
This recipe is designed to be both delicious and budget-friendly, because we all know how quickly those grocery bills can add up! Grab your apron, and let’s get cooking!
Ingredients You’ll Need
Here’s a breakdown of what you’ll need to create this amazing salad. (Exact measurements are in the recipe card at the bottom!)
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- Pearl Couscous: Also known as Israeli couscous, this is a small, round pasta with a delightful chewy texture and nutty flavor. If you can’t find pearl couscous, orzo pasta is a great substitute. Tip: Look for whole wheat pearl couscous for added fiber!
- Veggies Galore: We’re using a colorful mix:
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, seeded and sliced
- 1 poblano pepper, seeded and sliced (for a touch of heat!)
- 1 medium red onion, sliced
- 8 oz mushrooms, sliced.
Feel free to swap in your favorites like tomatoes, eggplant, or asparagus.
- Olive Oil, Salt, and Pepper: These are essential for prepping the veggies before grilling. Use a good quality extra virgin olive oil for the best flavor.
- Lemon Basil Feta Dressing: This is where the magic happens! You’ll need:
- 1/4 cup Olive oil
- 1/4 cup Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard (adds a tangy kick!)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 2 ounces Feta cheese, crumbled (buy a block for a creamier texture!)
- 1/4 cup fresh Basil, chopped
- 2 tablespoons Water (to thin the dressing)
- Salt and Pepper to taste
Let’s Get Grilling
Alright, let’s get down to business! Here are the step-by-step instructions for creating this delicious couscous salad. Remember, even if things don’t go perfectly (and let’s be honest, when *do* they with kids around?), it’ll still taste amazing! (Find a printable recipe card at the bottom of this page.)
- Prep the Veggies: Start by slicing all your vegetables into roughly the same size. This ensures they’ll cook evenly on the grill. Place the sliced vegetables in a large bowl, drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Pro Tip: A little smoked paprika can add a delicious smoky depth to the vegetables!
- Fire Up the Grill: Preheat your grill to medium-high heat (around 375-400°F). Make sure the grates are clean and lightly oiled. This will prevent the vegetables from sticking.
- Grill Those Veggies: Arrange the vegetables on the grill grates in a single layer. Grill for about 8-10 minutes, flipping occasionally, until they are tender and have nice grill marks. Watch closely, as grilling times can vary depending on your grill. The goal is to achieve slightly charred edges without completely burning the vegetables. Remove the grilled vegetables from the grill and let them cool slightly.
- Cook the Pearl Couscous: While the vegetables are grilling, cook the pearl couscous according to package directions. Usually, this involves bringing water (or broth for extra flavor!) and a pinch of salt to a boil, then stirring in the couscous. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the couscous is tender and the liquid is absorbed. Fluff with a fork and let it cool slightly.
- Whip Up the Dressing: In a mini food processor or blender, combine the remaining dressing ingredients (olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, feta cheese, basil, water, salt, and pepper). Blend until smooth and creamy. Taste and adjust seasonings as needed. You might want to add a little more lemon juice for extra tang, or a pinch of red pepper flakes for a little heat.
- Assemble the Salad: Once the grilled vegetables have cooled slightly, chop them into bite-sized pieces. In a large bowl, combine the cooked pearl couscous, chopped grilled vegetables, and lemon-basil feta dressing. Toss gently to coat everything evenly.
- Serve and Enjoy!: Serve the salad warm, at room temperature, or chilled. It’s delicious any way you like it! Garnish with extra crumbled feta and fresh basil, if desired.
Tips for Grilling Like a Pro
- Even Cuts are Key: Slice the vegetables into uniform sizes so they cook evenly. Nobody wants a rogue chunk of undercooked zucchini!
- Oil the Grill (Not Your Veggies…As Much): Lightly oil the grill grates to prevent sticking. A little avocado oil on a paper towel does the trick!
- Don’t Let ‘Em Slip: Lay long slices perpendicular to the grates, and use a grill pan or skewers for smaller veggies.
Mix It Up: Variations and Substitutions
- Veggie Variety: Don’t like something? Swap it out! Asparagus, shallots, or even diced raw tomatoes work well.
- Couscous Alternatives: Orzo is a great substitute for pearl couscous.
- Gluten-Free: Use gluten-free pearl couscous, orzo, or quinoa.
- Dairy-Free/Vegan: Skip the feta. The dressing won’t be as creamy, but still delicious!
- Add Olives: Sliced kalamata or Castelvetrano olives add a tangy bite.
- Make It a Meal: Add grilled chicken, grilled shrimp, or chickpeas for protein.
- No Grill? No Problem!: Use a grill pan on the stove or broil the veggies in the oven. Broiling cooks fast, so watch carefully!
Meal Prep and Storage Tips
- Make Ahead: Make a day ahead for flavors to meld. Toss before serving.
- Storage: Refrigerate in an airtight container for up to 5 days.
- Meal Prep: Great for meal prep! Add a splash of olive oil or lemon juice if it dries out.
Your New Go-To Summer Salad
This grilled vegetable couscous salad isn’t just a recipe; it’s a versatile and healthy meal solution that’s perfect for busy moms and women who want to eat well without spending hours in the kitchen. With its vibrant flavors, adaptable ingredients, and make-ahead convenience, it’s sure to become a new family favorite. Plus, it’s a great way to sneak in those extra veggies! So, fire up the grill, gather your ingredients, and get ready to enjoy a taste of the Mediterranean!
Frequently Asked Questions (FAQ)
- Can I make this salad ahead of time?Absolutely! In fact, it’s even better the next day as the flavors have time to meld together. Just store it in an airtight container in the refrigerator and give it a good toss before serving. You might want to add a little extra lemon juice or olive oil to freshen it up.
- What if I don’t have a grill?No problem! You can roast the vegetables in the oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and slightly browned. You can also use a grill pan on your stovetop.
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