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Grilled Veggie Couscous Salad with Yogurt Ranch Dressing

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 - 6

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.

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

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.

Notes

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.