Couscous and Cranberries

"Get in my Belly" Good Food

Grilled Vegetable Salad with Couscous and Herbed Pesto

INGREDIENTS

1 c. couscous
2 c. fresh flat-leaf parsley
1 c. fresh mint leaves
1 tbsp. fresh lemon juice
5 tbsp. olive oil
kosher salt
Pepper
4 oz. feta cheese
2 small zucchini
1 ear corn
2 medium portobello mushroom caps
1 red pepper
4 scallions
1 can chickpeas
2 c. baby spinach

DIRECTIONS

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.

recipe courtesy of Woman’s Day

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