Name: Grilled Veggie Couscous
Prep time: 20 min
Cook time: 10 min
Yield: 10 servings
Ingredients: 2 1/2 cups chicken stock; 2 cups Israeli couscous; 2 teaspoons salt; 3 cups Grilled (or roasted) vegetables, chopped into bite size pieces - I used peppers, onions, brussels sprouts, squash & zucchini; 1/2 cup crumbled goat cheese (or feta); 1/4 cup olive oil, extra virgin; 2 teaspoons apple cider vinegar (or any vinegar of your choice); 1 tablespoon honey; 1 teaspoon Worcestershire sauce; 2 limes, zest and juice; 2 teaspoons salt; 2 teaspoons black pepper

A coucous salad is a must have for me in the summer. Anytime I go to a restaurant that has a couscous side dish option it is always at the top of my list, only behind mac-n-cheese.

Why Couscous?

First, couscous is little pasta balls. They have a delicious texture and can mixed with a variety of flavors making it a perfect ingredient for almost anything.

Couscous is also delicious warm or cold. I served this salad warm the first night and then ate it cold for lunch the next 2 days and it was DELICIOUS either way!!

Veggies AGAIN?

Yesterday I posted a new favorite grilled recipe…Grilled Veggies. Now these veggies are AMAZING on their own but when you add them to this couscous with the dressing it takes everything to the next level. Yep you read that right…the next level.

If you do not have grilled veggies no worries, you can roast veggies real quick and throw them into the salad. For this salad I used peppers, onions, brussels sprouts, squash & zucchini, but any combo you like would work great. You could also use raw veggies if you wanted…you can make this perfect for you!

The Dressing is EVERYTHING!

The veggies are so important is this salad but what brings it all together is the dressing. I use this dressing on anything and everything. It is a little sweet and a little tangy making it a perfect dressing for your favorite salad, drizzled over grilled meats or as a marinade. It is so versatile!!

For this salad I used my original dressing recipe but you could add in some Sriracha for a little extra kick, or some fresh herbs and lemon, instead of lime, for a lemon herb dressing perfect for summer. Change it up and make it perfect for you!

Get your Couscous on…

MJ

10 servings

Grilled Veggie Couscous

A new take on pasta salad loaded with tons of veggies and a light dressing making each bite perfect

20 minPrep Time

10 minCook Time

2 hr, 30 Total Time

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Ingredients

2 1/2 cups chicken stock

2 cups Israeli couscous

2 teaspoons salt

3 cups Grilled (or roasted) vegetables, chopped into bite size pieces - I used peppers, onions, brussels sprouts, squash & zucchini

1/2 cup crumbled goat cheese (or feta)

For the dressing

1/4 cup olive oil, extra virgin

2 teaspoons apple cider vinegar (or any vinegar of your choice)

1 tablespoon honey

1 teaspoon Worcestershire sauce

2 limes, zest and juice

2 teaspoons salt

2 teaspoons black pepper

Directions

In a large pot with a lid bring chicken stock to a boil

Stir in couscous and salt

Cover pot and reduce heat to simmer

Let cook for 7-9 minutes, or until liquid is absorbed and then fluff with a fork

Remove from a heat and set aside

While couscous is cooling make the dressing

In a bowl whisk together olive oil, vinegar, honey, Worcestershire sauce until well combined

Add in juice of both limes and the zest, with salt & pepper

In a large bowl stir together couscous and veggies until well combined

Drizzle half of the dressing over couscous and stir to combine

Stir in half of the cheese, reserving the rest until ready to serve

You can serve immediately or cover and store in the refrigerator until ready to serve, I prefer this salad being chilled for at least 2 hours before serving, but it is also great at room temperature

If serving immediately, taste and add more dressing as needed

If serving later, cover dressing and store in the refrigerator until ready to serve and add dressing as needed

Top salad with remaining cheese and serve

ENJOY!

Notes

Each serving is 5 WW Smart Points

Nutritional Info

Calories 147 - Calories from Fat 36 - Total Fat 4 g - Saturated Fat 0.9 g - Monounsaturated Fat 2.7 g - Polyunsaturated Fat 0.4 g - Trans Fat 0 g - Cholesterol 1 g - Sodium 622 mg - Potassium 303 mg - Total Carbohydrate 23 g - Dietary Fiber 1 g - Sugars 3 g - Protein 5 g

Vitamin A 6 % - Vitamin C 143 % - Calcium 4 % - Iron 0 %

Nutrition

Calories

413 cal

Fat

4 g

Carbs

78 g

Protein

16 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://sparklesnsprouts.com/2016/07/12/grilled-veggie-couscous/

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Cheese, please

I love a little cheese in my pasta salads (ok in any salad) and for this salad I decided to use goat cheese. Now I know some of you may not be goat cheese fans, and I can understand that. Feta cheese or mozzarella would be great in this as well…I just love the creaminess & tang the goat cheese brings but use whatever you would like.

Make it your own

The greatest thing about this salad is that you can make it your own. Use your favorite combo of veggies, make the dressing spicy or herby. Use whatever cheese you wish..make this a salad that you and your peeps will CRAVE!

This salad is perfect for this summer, and even better you can enjoy it without much guilt…gotta love that!