Summer Couscous Salad

2006 April 17
by mike

Couscous Salad

The sun poked through the rain clouds this weekend, so we got in the mood for some lighter, summery fare. I dug through our recipe folder and found a couscous salad that was based on something from a Naked Chef episode we saw years ago. It’s great served in pita.

Summer Couscous Salad


  • 10 ounce box of couscous
  • 2 cups of water
  • 3 red bell peppers
  • 1 handful asparagus, trimmed
  • 2 smallish zucchini, sliced lenghwise into 1/4 inch thick planks
  • 1 small bunch of green onions, trimmed and finely sliced
  • 3 chile peppers, seeded and finely sliced
  • 1 handful each of cilantro, italian parsley, mint
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons extra virgin olive oil
  • Red wine vinegar
  • Salt
  • Freshly ground pepper

Place the couscous in a large bowl with the water to soak while the rest of the salad is prepared. Roast the red peppers by placing them directly over the flame of your gas burner to blacken them on all sides. You could also place them under the broiler, turning to blacken each side. Once blackened, place in a bowl and cover with plastic wrap. As they cool, the steam will loosen the skins for easier removal. Allow to sit for 5 minutes and then remove the skins and seeds and roughly chop. (Alternatively, you could buy pre-roasted red peppers and save yourself the mess.)

On your grill or a grill pan, lightly char the asparagus and zucchini. Roughly chop. Also roughly chop or tear the herbs and place the red peppers, zucchini, chile peppers, green onions, and herbs into the large bowl with the couscous. Mix well.

In a small bowl, mix the lemon juice, olive oil, and 1 tablespoon each of the salt and freshly ground black pepper. Add to the salad and toss well. Taste and season with additional salt and pepper and sprinkle with red wine vinegar until it’s tangy enough to suit your palate.

Serve as a side dish or stuff inside pita bread as a main dish.

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