This couscous salad brimming with vegetables is an ode to summer joy. Here's what you need to know about the recipe.
When I get home, I take a little time to grill a good portion of my haul to incorporate into dishes all week, so they’re ready to be served alongside roasted or grilled chicken or fish, layered onto sandwiches, chopped into frittatas and tossed into salads like this one.
Here, I took some of those grilled vegetables — onion, corn and zucchini — and combined them with cooked and chilled pearl couscous. I then added tomatoes, parsley and feta cheese, and dressed everything with olive oil and lemon juice for a salad that pops with color and flavor. The soft, smoky essence of the grilled vegetables provide contrast to the fresh, juicy tomatoes and the grassy green herb as they mingle with the tender couscous. The feta crumbles are like exclamation points throughout.While this particular combination is a definite winner, you could run with any number of variations. Any combo of grilled vegetables would work — peppers or eggplant would be an easy swap.
Depending on your mood and what’s at the market is part of the fun and ease of salads like this. In the summer, especially, that’s what I like to focus on: minimal effort and maximum joy.
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