Ingredients Jump to Instructions ↓

  1. Chopped Vegetable & Couscous Salad With Black Olive Vinaigrette

  2. Serves 10 1/3 cup red-wine vinegar or sherry vinegar

  3. 1/4 cup finely chopped black olives, such as Kalamatas

  4. 1 teaspoons Dijon mustard

  5. 2/3 cup extra-virgin olive oil

  6. For the salad:

  7. Extra-virgin olive oil for brushing

  8. Kosher salt

  9. 1 yellow bell pepper

  10. 3 small carrots, peeled and left whole

  11. 3 medium zucchini, cut lengthwise into 1/2-inch-thick slices

  12. 1 small radicchio, core left in and cut lengthwise into quarters

  13. 1 medium eggplant, cut into 1/2-inch rounds

  14. 1 small bunch scallions, trimmed

  15. 1 tablespoons extra-virgin olive oil

  16. 1/2 teaspoons sea salt; more to taste

  17. 1-3/4 cups uncooked couscous

  18. 2 tablespoons finely chopped fresh mint, basil, or flat-leaf parsley, or a mix

  19. Freshly ground black pepper

  20. Fresh lemon juice to taste

  21. In a small bowl, whisk the vinegar, 1 Tbsp of the olives, and the

  22. mustard. Whisk in the olive oil in a slow, steady stream, making

  23. sure its emulsified before adding more oil. Whisk in the remaining

  24. olives. Season to taste with pepper.

  25. Brush a light coating of oil onto the vegetables and sprinkle lightly

  26. with salt. Lay the whole yellow pepper, the carrots, and as many

  27. of the remaining vegetables as will fit on the cooking grate,

  28. directly over the heat. Grill, turning every few minutes as needed,

  29. until the pepper is charred all over and the rest of the vegetables

  30. are well marked and tender. Grilling time will vary: The zucchini,

  31. radicchio, and scallions cook fastest, the eggplant will take a

  32. little longer, and the carrots and pepper may take up to 15 min.

  33. more. As they finish cooking, transfer the vegetables to a large

  34. platter and add more raw vegetables to the grill. Continue until

  35. all the vegetables are cooked. Let cool slightly.

  36. While the vegetables cool, bring 2 cups of water, along with the

  37. oil and salt, to a boil in a medium saucepan. Add the couscous.

  38. Stir well, remove from heat, cover, and let sit for 5 min.

  39. When the pepper is cool enough to handle, peel and seed it. Coarsely

  40. chop all the vegetables. Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.

  41. When the couscous is done, fluff it with a fork and add it to the

  42. vegetables. Add the remaining vinaigrette and the chopped herbs.

  43. Toss to distribute evenly. Season with salt, pepper, and lemon juice

  44. to taste. Serve warm or at room temperature.


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