Ingredients
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1 zucchini, quartered lengthwise
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1 yellow squash, quartered lengthwise
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3 portabella mushrooms
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2 sweet peppers, halved
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8 asparagus spears
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2 tablespoons olive oil
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salt & pepper
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1 (10 ounce) box couscous (1 1/2 cups)
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2 1/2 cups boiling water or 2 1/2 cups vegetable stock
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1 lemon, juice of
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2 tablespoons olive oil
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1 cup kalamata olive, pitted
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8 ounces feta cheese, cubed
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4 tablespoons fresh herbs (basil, chives, mint)
Instructions
- Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.