Recipes

COUSCOUS SALAD WITH GRILLED VEGETABLES AND BASIL LEMON CAPER VINAIGRETTE
  • Ingredients
  • 1 eggplant
  • 2 medium zucchini
  • 3 large leeks
  • 1 large red bell pepper, cut in half
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2-1/2 cups water
  • 1 teaspoon salt
  • 1 (10 ounce) box couscous
  • 1 cup Kalamata olives, pitted and halved
  • Vinaigrette:
  • 1/4 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons capers, rinsed
  • 6 fresh basil leaves
Directions
  1. Peel eggplant and cut lengthwise into six wedges
  2. Trim ends from zucchini and cut in half lengthwise
  3. Trim off top and bottom of leeks and slice in half lengthwise
  4. Cut bell pepper in half
  5. Cut olives in half lengthwise
  6. Stack basil leaves and slice across into julienne strips
  7. Set aside for dressing.Stir together the olive oil, balsamic, thyme and rosemary
  8. Toss with vegetables and grill until tender, about 15 minutes, turning often
  9. Remove to a cutting board and let cool
  10. Bring water to a boil and stir in the salt and couscous
  11. Remove from heat, cover and let stand until water is absorbed, about 5 minutes
  12. Fluff couscous with fork
  13. Transfer to a large bowl
  14. For dressing, whisk together the olive oil, lemon juice, capers and basil
  15. Cut roasted vegetables into 3/4-inch pieces and toss with couscous
  16. Add vinaigrette and olives and toss well
  17. Season with salt and pepper to taste
  18. Let stand 30 minutes at room temperature before serving
  19. You may also add 1 cup cooked baby shrimp to the couscous.


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