Mediterranean Couscous Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 15 mins

Grilled vegetables add deep flavor to this salad.

couscous salad
Mark Boughton Photography / styling by Teresa Blackburn


1 small eggplant, peeled
1 small zucchini
1 small yellow squash
1 red onion, cut into 6 slices
6 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon Coarsely ground black pepper
3 cups dry Israeli couscous
6 tablespoons lemon juice (2 lemons)
1 cup (4 ounces) crumbled feta cheese
1 pint cherry tomatoes, cut into halves
2 tablespoons slivered basil


  1. Prepare grill.
  2. Cut eggplant and squash lengthwise into ¼-inch-thick strips. Brush eggplant, squash and onions with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and pepper. Place crosswise on grill grate. Cover and grill over direct heat 1 to 2 minutes on each side.
  3. Place couscous in a pan. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer, covered, until tender, about 10 minutes. Drain and place in a large bowl.
  4. Combine lemon juice, remaining olive oil, and remaining 1/2 teaspoon salt. Whisk well. Pour over couscous. Add cheese, tomatoes, basil and grilled vegetables. Toss well.  Makes about 10 cups.

Recipe by High Cotton Catering



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