Make the vinaigrette:
In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.
Grill the vegetables: Tip: Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (Be sure the grate is hot, too.)
Brush a light coating of oil onto the vegetables and sprinkle lightly with salt. Lay the whole yellow pepper, the carrots, and as many of the remaining vegetables as will fit on the cooking grate, directly over the heat. Grill, turning every few minutes as needed, until the pepper is charred all over and the rest of the vegetables are well marked and tender. Grilling time will vary: The zucchini, radicchio, and scallions cook fastest, the eggplant will take a little longer, and the carrots and pepper may take up to 15 min. more. As they finish cooking, transfer the vegetables to a large platter and add more raw vegetables to the grill. Continue until all the vegetables are cooked. Let cool slightly.
Make the couscous and finish the salad:
While the vegetables cool, bring 2 cups of water, along with the oil and salt, to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 5 min.
When the pepper is cool enough to handle, peel and seed it. Coarsely chop all the vegetables. Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.
When the couscous is done, fluff it with a fork and add it to the vegetables. Add the remaining vinaigrette and the chopped herbs. Toss to distribute evenly. Season with salt, pepper, and lemon juice to taste. Serve warm or at room temperature.
Make Ahead Tips
This salad can be refrigerated, covered, for up to three days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 109 (87%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 112.7mg||4 %|
|Potassium 177.6mg||5 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.3g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 126
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe