Couscous with Grilled Summer Vegetables and Tons of Herbs

By mirandavoegeli

Ingredients

• Couscous:
• 9 ounces couscous
• 1/2 pint cold water
• 3 red bell peppers
• 1 handful asparagus, trimmed and peeled, if necessary
• 2-3 small patty pan squash, sliced
• 1 small bunch green onions, trimmed and finely sliced
• 2-4 fresh red chilies, seeded and finely sliced
• 3 good handfuls mixed fresh herbs (cilantro, mint, and parsley are best), coarsely chopped
• Salt and pepper
• Red wine vinegar
• Olive Oil and Lemon juice Dressing:
• 2 tablespoons lemon juice
• 5 tablespoons extra virgin olive oil
• 1 level teaspoon salt
• 1 level teaspoon pepper

Details

Servings 6

Preparation

Step 1

Make Dressing:
Whisk together the lemon juice, olive oil, salt, and pepper. Set aside.


Make Couscous:

Place couscous in bowl with cold water. This will start to soften the couscous, and you will see the water disappear as it soaks in.

Roast the peppers directly on the flame of a gas stove. When the peppers are all black and charred, place them in a tightly covered bowl for 10 minutes to loosen the skins. Remove the skins and seeds and chop.

On a very hot grill pan, lightly char the asparagus and squash, then coarsely chop them.

Toss squash, asparagus, bell peppers, green onions, peppers, and herbs with the couscous. Mix well. Add the dressing and mix again. Season with salt and pepper to taste, and add a dash of red wine vinegar.