Mediterranean Cous Cous Salad
Author: 
Serves: 6
 
Great served at room temperature or cold
Ingredients
  • ¼ cup olive oil, plus more for grilling
  • 1 cup pearl or Israeli couscous
  • 2 cups water
  • 1 large pinch saffron threads (optional)
  • 1 teaspoon ground coriander
  • 2 zucchini
  • 1 yellow summer squash
  • Kosher salt and freshly ground black pepper
  • ½ small red onion, thinly sliced
  • ⅓ cup pitted Kalamata or Nicoise olives, sliced
  • 2 handfuls baby arugula or rocket
  • Juice from 1 lemon
Instructions
  1. Add 1 tablespoon of the olive oil to a medium saucepan, add the couscous and stir to coat. Toast couscous over medium heat until golden; about 5 minutes stirring frequently. Stir in the water, saffron, coriander, and cumin and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until the water has been absorbed. Transfer couscous to a large mixing bowl to cool.
  2. Meanwhile, Set up your grill for medium heat. Brush and oil grates before grilling.
  3. Remove the tops and tails of the squash then slice in quarters lengthwise. Drizzle with olive oil and season with salt and pepper. Grill for 1 to 2 minutes per side until marked and just al dente - do not cook until soft, you want them to still have a little crunch, set aside.
  4. Once the couscous has cooled add the grilled squash, onion, olives and arugula to the bowl and toss. Squeeze in the lemon juice and and drizzle with the remaining 3 tablespoons of olive oil. Toss to coat and taste for seasoning. Adjust seasining to taste with salt and pepper.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/mediterranean-couscous-salad/