- 35 mins
- 35 mins
Ingredients
- 1 c couscous
- 2 c fresh flat leaf parsley
- 1 c fresh mint
- 1 tbsp fresh lemon juice
- 5 tbsp olive oil
- Kosher salt and pepper
- 4 oz. feta cheese, plus more for serving
- 2 small zucchini, halved lengthwise
- 1 ear corn, shucked
- 2 medium portobello mushroom caps
- 1 red pepper, seeded and quartered
- 4 scallions
- 1 15.5 oz. can chickpeas, rinsed
- 2 cups baby spinach
Preparation
Step 1
Heat the grill to medium high. Cook the couscous according to package directions.
Meanwhile, make the dressing:
In a food processor, pulse the parsley and mint until chopped. Add the lemon juice, 3 tbsp oil, 2 tbsp water and 1/2 tsp pepper and pulse to combine. Add the feta and process until nearly smooth.
Brush the zucchini, corn, mushrooms, red pepper and scallions with the remaining 2 tbsp oil; season with salt and pepper. Grill the vegetables until just tender and slightly charred, 2-3 mins per side. Transfer the vegetables to a cutting board and cut into 1/2" pieces.
Fluff the couscous with a fork and fold in the vegetables and chickpeas. Divide the spinach and couscous among the plates. Drizzle with the dressing and sprinkle with feta.