15 June 2009

Grilled Zucchini Couscous Salad

This is a variation on a salad I made a lot last summer. It's super flexible and you can mix up the vegetables, cheeses, and vinaigrette to match what's in your garden and pantry. I can't wait for zucchini season. Note to farmers: let's see a lot of small, sweet zucchini this year!

Grilled Zucchini and Couscous Salad

8 small zucchini
3 cups prepared couscous
3 scallions, thinly sliced, including some greens
1 bunch italian parsley, finely chopped
1 sweet yellow pepper, diced
2 vine-ripe tomatoes, chopped
1/2 c. crumbled feta
1/2 c. shaved parmesan
1/2 c. olive oil
1/8 c. red wine vinegar
1 fresh lemon
salt and pepper to taste

*Wash and dry zucchini. Remove stems, then slice in half length-wise. On a medium hot grill, grill zucchini until tender and juicy and not too black on the outside.
*Let zucchini cool, then cut each slice in thirds so you have big juicy chunks of zucchini in the salad.
*Combine vegetables, couscous, and cheeses, salt and pepper, and gently toss.
*Gently toss with oil, then vinegar, then lemon, adjust seasonings and vinaigrette to taste.

1 comment:

Eva said...

I can testify to the deliciousness of this dish.
The best of summer in one bowl.