Grilled Veggie Couscous Salad

Serves 6-8.
Prep Time:
Total Time:
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My new favorite side dish for a party! This delicious salad is packed with grilled veggies, mozzarella, basil and a light dressing.


1 pound Israeli couscous
1 medium zucchini
1 medium yellow squash
1 red pepper
8 ounces fresh mozzarella cheese
1/4 cup fresh basil, slivered
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
Salt and pepper
Extra olive oil for veggies

Helpful Equipment:

A grill!


1) Cook couscous according to package. When it’s tender, drain and rinse with cold water to stop the cooking.

2) Cut zucchini and squash into 1/4-inch thick slices longwise. Thicker is better than thinner. Cut the red pepper into quarters. Toss vegetables with a drizzle of olive oil and a big pinch of salt and pepper.

3) For dressing, whisk together 1/3 cup of olive oil with 1/4 cup balsamic vinegar and a drizzle of honey.

4) Preheat grill to high heat. Once hot, grill veggies for 3-4 minutes per side until they have nice grill marks.

5) Remove vegetables from grill and chop them into large chunks.

6) Toss cooked couscous with a few spoonfuls of dressing. Then fold in grilled vegetables followed by cubed mozzarella and slivered basil. Drizzle over remaining dressing and taste the salad. Season it as needed with salt and pepper.

You can easily make this salad in advance and store it in the fridge until needed. It only gets better after chilling for a few hours.