Grilled Zucchini Couscous Salad

The Grilled Zucchini Couscous Salad is a perfect blend of textures and flavors, showcasing the beauty of simple, fresh ingredients coming together in a satisfying and light dish. This salad is a vibrant mosaic of colors and tastes, with each component meticulously chosen to complement the others, creating a delightful culinary masterpiece for both the palate and the eyes.

The base of this dish is couscous, perfectly fluffy, and tender, serving as a subtle backdrop that allows the other ingredients to shine. Cooked in a rich vegetable broth, the couscous absorbs every hint of flavor, becoming a canvas for the array of tastes that adorn it. Each grain is a bite-sized burst of the broth’s essence, forming the foundation of this exquisite salad.

Grilled to perfection, the zucchinis add a smoky depth, with charred edges and tender centers providing an utterly compelling contrast in textures. Sliced lengthwise and brushed with extra virgin olive oil, the zucchini strips are seasoned with just a hint of salt and pepper before being grilled, ensuring their natural flavors are enhanced, not overshadowed. This grilling process imparts a delightful smokiness and accentuates the zucchini’s inherent sweetness, making it a standout dish feature.

The inclusion of diced red bell pepper and red onion introduces a refreshing and necessary crunch. Their crispness beautifully juxtaposes the softness of the couscous and zucchini. The bell pepper, with its sweet, almost fruity flavor, and the sharp bite of the red onion work in tandem to inject the salad with freshness and a slight kick, elevating the overall flavor profile.

With their deep purple hue and unique salty taste, Kalamata olives add an element of richness and complexity. Chopped and scattered throughout the salad, these olives are little jewels that offer bursts of savory flavor. Their saltiness enhances the sweetness of the other ingredients, creating an intricate and delightful balance.

The salad’s flavor is elevated with fresh parsley and grated Parmesan cheese, which are stirred in just before serving. The vibrant, herbaceous notes of parsley perfectly complement the smoky grilled zucchini and fluffy couscous. At the same time, the Parmesan adds a savory depth and a hint of saltiness that ties all the components together.

This delightful combination not only adds a burst of color but also enhances the overall taste profile, making the salad a more well-rounded and fulfilling dish. This salad celebrates textures and flavors, whether enjoyed as a hearty main course or as a refreshing side. With the addition of aromatic parsley and rich, savory Parmesan, the salad’s flavor profile is further enhanced, making it a truly satisfying dish.

The salad comes alive and dressed in a concoction of extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, and a touch of honey. This dressing, whisked together until emulsified, is the final touch that unites all the components. The acidity of the lemon juice and vinegar cuts through the richness of the olives and Parmesan, while the honey adds a hint of sweetness that rounds out the flavors beautifully. The garlic infuses the dressing with a comforting and exciting warmth, making every bite a discovery of tastes and textures.

The Grilled Zucchini Couscous Salad is more than just a dish; it celebrates the garden’s bounty, a joyful gathering of flavors that harmoniously dance together. It’s a testament to the fact that sometimes, the simplest ingredients, combined with care and thoughtfulness, can create something extraordinary. This salad is not just food; it’s an experience, a journey through tastes and textures that leaves you satisfied yet longing for more.

Grilled Zucchini Couscous Salad

5 from 1 vote

Recipe by Kyle Taylor Course: SidesCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

The Grilled Zucchini Couscous Salad is a vibrant medley of smoky grilled zucchini, fluffy couscous, crisp vegetables, and tangy dressing, creating a symphony of textures and flavors in every bite.

Ingredients

• For the Salad

• 1 1/2 cups 1 1/2 couscous

• 2 cups 2 vegetable broth

• 3 large 3 zucchinis, sliced lengthwise into quarters

• 1 tablespoon 1 extra virgin olive oil

• to taste, salt and ground black pepper

• 1 large 1 red bell pepper, diced

• 1 small 1 red onion, diced

• 1 cup 1 kalamata olives, pitted and chopped

• 1/4 cup 1/4 parsley, freshly chopped

• 1/4 cup 1/4 Parmesan cheese, grated

• For the Dressing

• 1/4 cup 1/4 extra virgin olive oil

• 2 tablespoons 2 lemon juice

• 1 teaspoon 1 white wine vinegar

• 1 clove of 1 garlic, minced

• 1 tablespoon 1 honey

• to taste, salt and ground black pepper

Directions

• Prepare the Couscous:
  In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, then remove from heat. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork and allow to cool.
• Make the Dressing:
  Whisk together the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, and honey in a small bowl. Season with salt and ground black pepper to taste. You can adjust the acidity or sweetness as you prefer.
• Grill the Zucchini:
  Preheat your grill or grill pan over medium-high heat. Brush the zucchini strips with extra virgin olive oil and season with salt and ground black pepper. Grill for 2-3 minutes on each side until tender and charred. Let them cool, then chop them into bite-sized pieces.
• Assemble the Salad:
  In a large salad bowl, combine the cooled couscous, grilled zucchini, diced red bell pepper, diced red onion, chopped Kalamata olives, chopped parsley, and grated Parmesan cheese. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
• Serve:
  Taste and adjust seasoning if necessary. Garnish with additional grated Parmesan cheese.
  
  The salad can be served at room temperature or chilled.