Whole Wheat Couscous Salad with Grilled Green Beans and Asparagus

Adapted from The New Vegetarian Grill

This makes a great vegetarian meal for the summer. For the kids, I added a bit of diced cooked chicken on top for extra protein. If you have a grill rack for vegetables, you will need to use it here to keep the green beans and asparagus from falling down into the grates.

  • 1-1/2 cups whole wheat couscous
  • 3/4 teaspoon kosher salt
  • 2-1/4 cups boiling water
  • 1/4 cup fresh lemon juice, plus more for serving
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • 1/2 pound green beans, trimmed and cut into 2-inch lengths
  • 1/2 pound asparagus, trimmed and cut into 2-inch lengths
  • 1 cup crumbled feta cheese
  • 1/2 cup black olives
  • 1/2 cup chopped mint
  • In a small saucepan, combine the couscous, salt and boiling water. Cover and allow to stand until liquid is absorbed, about 10 minutes.
  • Heat the grill to medium high direct heat. Meanwhile, whisk together the dressing by combining the lemon juice, Dijon mustard and olive oil. Add the dressing to the vegetables, tossing to coat. Remove the vegetables from the bowl with tongs and set it on the grill rack. Grill the vegetables for 6 to 8 minutes, tossing frequently. When the vegetables are tender, remove them from the grill and set aside to cool slightly.
  • In a large bowl, combine the couscous, grilled vegetables, feta, olives and chopped mint. Add a generous squeeze of lemon juice. If the mixture seems dry, add a bit of Everyday Vinaigrette and toss again.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

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