Grilled Vegetable Salad with Couscous and Herb Pesto

By Joelene

Ingredients

• 1 cup(s) couscous
• 2 cup(s) fresh flat-leaf parsley
• 1 cup(s) fresh mint leaves
• 1 tablespoon(s) fresh lemon juice
• 5 tablespoon(s) olive oil
• Kosher salt
• Pepper
• 4 ounce(s) (about 1 cup) feta cheese, crumbled, plus more for serving
• 2 small (about 12 ounces) zucchini, halved lengthwise
• 1 ear(s) corn, shucked
• 2 medium (about 6 ounces total) portobello mushroom caps
• 1 red pepper, seeded and quartered
• 4 scallions
• 1 can(s) (15 1/2-ounce) chickpeas, rinsed
• 2 cup(s) baby spinach

Preparation

Step 1

Heat 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 tablespoons oil, 2 tablespoons water, and 1/2 teaspoon 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 tablespoons oil; season with 1/2 teaspoon each salt and pepper. Grill the vegetables until just tender and slightly charred, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and cut into 1/2-inch pieces (cut the corn off the cob).
Fluff the couscous with a fork and fold in the vegetables and chickpeas. Divide the spinach and couscous mixture among plates Drizzle with the dressing and sprinkle with additional feta, if desired.