Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Celebrate the vibrant flavors of summer with this Toasted Israeli Couscous Salad with Grilled Summer Vegetables, a versatile dish that’s perfect for backyard barbecues or easy weeknight dinners. This Mediterranean-inspired recipe begins with golden toasted Israeli couscous cooked to perfection, providing a nutty and satisfying base. Grilled zucchini, red bell peppers, cherry tomatoes, and red onions infuse smoky sweetness and a colorful burst of texture, while a zesty lemon-garlic dressing ties everything together with refreshing brightness. Finished with a sprinkle of fresh parsley and optional crumbled feta cheese, this salad strikes the perfect balance between wholesome and indulgent. Serve it warm, chilled, or at room temperature for a crowd-pleasing side or light main dish that showcases the best of seasonal produce.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Israeli couscous
• 5 tablespoons Olive oil
• 1.5 cups Vegetable broth or water
• 1 medium Zucchini
• 1 large Red bell pepper
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 0.25 cup Fresh parsley, finely chopped
• 2 tablespoons Lemon juice
• 1 clove Garlic, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Feta cheese (optional)

Directions

Step 1

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, for 3-4 minutes or until golden and fragrant.

Step 2

Add the vegetable broth (or water) to the saucepan, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. Fluff with a fork and let cool slightly.

Step 3

Preheat a grill or grill pan over medium heat. Slice the zucchini into 1/4-inch thick rounds, the red bell pepper into large flat pieces, and the red onion into thick wedges.

Step 4

In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 5

Grill the vegetables for 3-5 minutes per side, or until they are tender and have nice grill marks. Remove from the grill and let cool slightly before chopping into bite-sized pieces.

Step 6

In a large mixing bowl, combine the cooked couscous, chopped grilled vegetables, and parsley.

Step 7

In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the dressing over the couscous mixture and toss well to combine.

Step 8

If using, gently fold in the crumbled feta cheese. Adjust seasoning to taste.

Step 9

Serve the salad warm, at room temperature, or chilled. Enjoy!

Nutrition Facts

Serving size	(1382.8g)

Amount per serving	% Daily Value*
Calories	1888.8

Total Fat 100.2g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 106.8mg	0%
Sodium 7070.5mg	0%
Total Carbohydrate 200.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 31.2g
Protein 50.0g	0%

Vitamin D 0IU	0%
Calcium 901.5mg	0%
Iron 11.9mg	0%
Potassium 2623.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 10.5%

Carbs: 42.1%