This salad is so simple, packed with flavor, and perfect for grilling season! Grilled veggies and lots of herbs get mixed with chewy, nutty couscous in an easy ranch dressing. Pair it with any grilled meat or protein of choice for a complete, veg-packed summer meal!
Ingredient highlight!
Couscous! Israeli couscous (AKA pearl couscous) are small balls of toasted semolina pasta. Since the pasta is toasted, this couscous variety has a delicious nutty flavor and chewy texture. It has the same health benefits of pasta:
“Pasta contains a high amount of protein (in the form of gluten) and starch, a complex carbohydrate. Some of that starch is resistant starch, which gets fermented in the large intestine, becoming a form of fiber. If the word “carbohydrate” were replaced by the word “fiber” when referring to pasta, and the word “gluten” replaced with “protein” – suddenly things become very different. Pasta provides the body with protein, fiber, and energy.” – Letitia Clark, Bitter Honey
Servings 4 – 6
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1 cup (5-6 oz) Israeli or pearl couscous (about 2 ½ cups cooked)*
- 2 ears corn (or 1 cup fresh or frozen kernels)**
- 2 zucchini (about 1 lb), cut into ½-inch slabs**
- 2 bell peppers (about 1 lb), cut into slabs**
- 1 bunch scallions or chives, thinly sliced
- ½ cup chopped dill (optional)
- ½ cup crumbled feta or shredded cheddar (for topping)
For the dressing:
- ½ cup plain whole milk Greek yogurt
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 tsp kosher salt
- 1 tsp dried dill (dill weed)
- 1 tsp garlic powder
- *You could use any small pasta shape or even substitute with farro.
- **You could use any veggies here and cook them however you want (roast, pan-fry, grill). You just want to end up with about 6 cups worth of chopped cooked (preferably charred) veggies.
- Add protein! ~ This pairs really well with this week’s Stovetop Taco Chicken or any grilled meat! You could also top with a couple of fried eggs and/or stir in some beans.
Instructions
- Heat your grill on high for at least 10 minutes.
- Cook the couscous according to the package instructions. Transfer to a large plate or bowl and spread it out to cool off.
- Drizzle the veggies in a bit of oil and sprinkle with some salt and toss to lightly coat. Place the veggies on the grill and cook for about 4-6 minutes per side, or until you have nice grill marks and the veggies are softened. If using corn kernels, just add them to a skillet on the grill or stove over high heat and cook for 1-2 minutes or until charred.
- Transfer veggies to a cutting board and cut into bite-sized pieces.
- In a large bowl, whisk together the dressing ingredients until combined.
- To that same bowl, add the couscous, veggies, and herbs. Toss to coat in the dressing.
- Serve topped with cheese and pepper.
Items you can prep ahead (optional)
- Cook 1 cup couscous
- Make the dressing
- Prep and grill/cook the veggies.
- Chop ½ cup dill
- Thinly slice 1 bunch scallions
- Make the salad
Substitutions:
- Use any short pasta shape in place of couscous or try with farro.
- To make gluten-free, use a short gluten-free pasta shape or about 2 ½ cups worth (cooked) of any other gluten-free grain.
- To make dairy-free, use a dairy-free or vegan yogurt alternative
- Sub the scallions with ½ red onion, finely chopped or very thinly sliced.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Pop leftovers in the microwave for 20-30 seconds to take the chill off. Add a splash of vinegar or squeeze of lemon to wake it up since the couscous will absorb a lot of that dressing.
- Stretch the salad by tossing in some crunchy lettuce like romaine. Just add a bit more vinegar and salt and toss it together.
- Top with protein of choice! Pairs well with this week’s Stovetop Taco Chicken or any grilled meat. You could also top with a couple of fried eggs.
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