Grilled Vegetable Lentil Couscous Salad

By shauna

Ingredients

• 2 Garlic Cloves
• 3/4 tsp. Salt
• 1/3 C. Extra Virgin Olive Oil
• 3 Tbsp. Fresh Lemon Juice
• 1/2 tsp. each Ground Cumin & Ground Coriander
• 2 Zucchini
• 2 Portobello Mushrooms
• 1 each Sweet Red & Yellow Pepper
• 1/2 C. Dried Green Lentils
• 1 C. Whole Wheat Couscous
• 1/3 C. Fresh Coriander, minced
• 1/3 C. Crumbled Feta Cheese

Details

Servings 4

Preparation

Step 1

On cutting board, finely mince & rub garlic with salt till it turns into a smooth paste. In a sm. bowl, combine garlic mixture, oil, lemon juice, cumin & ground coriander; set aside. Slice zucchini lengthwise into 1/2 in. thick slices. Remove mushroom stems. Seed & quarter red & yellow peppers. Brush vegetables with 2 tbsp. of the oil mixture. Place on greased grill over med. heat; close lid & grill, turning often, till tender, 6 min. for zucchini & 10 min. for peppers & mushrooms. Let cool; coarsely chop. Meanwhile, in a saucepan of boiling, salted water, cook lentils till tender, about 20 min. Drain & set aside. Place couscous in lg. heatproof bowl. Stir in 1 C. boiling water; cover & let stand till absorbed, about 5 min. Fluff with fork. Add lentils, chopped vegetables, minced coriander, cheese & remaining oil mixture; toss to combine. Serve.