• Becky Berberich

Grilled Zucchini and Couscous Salad


Ah the grill, summer's perfect cooking platform. I've got my charcoal, my lighter fluid, and my zucchini. And veggie burgers. And corn. And pineapple. Ready to go! Unfortunately, or fortunately depending on how you look at it, when I grill I feel panicked to grill as much as I can to not waste precious hot coals. Cue the two zucchini's that got grilled and not eaten that day that make their glorious debut in this salad.


A light mix of Israeli couscous, grilled zucchini, ripe tomatoes, and salty olives make this a perfect side dish for any summer cook out.

Luckily, I already had the grilling part down since the zucchinis had been done the day prior. Me and my main man Mario have been hanging out inside all day because of some rain, so in an effort to pretend it's sunny out, I decided use these zucchinis. He's not humored at our photo session #judgementcat


(*Makeup free, the way to be!)

This simple salad can be made a bunch of ways with similar outcomes. I originally thought it would be gook with cucumbers with additional herbs to make it Greek inspired but y'all, I don't love cucumbers. They've grown on me over the years, but do not beat out grilled zucchini in my book. Corn, red peppers, and over spinach would all be great.

Ingredients:

- 2 medium zucchinis grilled

- 1 cup chopped grape tomatoes

- 1 cup dried harvest mix from Trader Joe's or 1 cup Israeli couscous

- 1/2 cup chopped black olives

- 2 cups vegetable stock

- Salt and Pepper to taste

Instructions:

Step 1: Grill zucchinis. 3 minutes on each side over hottest part of coals. Will give them a nice char but not make them mushy.

Step 2: Bring veggie stock to a boil while chopping grape tomatoes in half and olives in half if not using canned.

Step 3: Boil couscous according to package.

Step 4: Toss it together. You can add olive oil and additional seasonings if you want but I kept mine pretty simple. This would also be great with grilled corn in it but that ship sailed when I ate all the corn I had grilled.


(Look at those cute boat-like feet! Wideness = stability!)

Nutritional Information. Servings 4, Serving size 1 1/2 cups. Calories 247, Fiber 4.2 g, Fat 6g, Protein 7.7 g, Carbohydrates 41.4 g


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