Ingredients
Scale
- 1 cup dry Israeli couscous
- 1 medium yellow squash, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 tbsp olive oil
- 1 tbsp white wine or champagne vinegar
- 1 cup cherry or grape tomatoes, halved
- 1 tbsp fresh basil leaves, roughly chopped
- 1 tbsp fresh mint leaves, roughly chopped
- kosher salt and pepper, to taste
- optional: 1/2 cup crumbled feta cheese
Instructions
- Cook the couscous according to package directions (generally takes about about 10-15 minutes from start to finish).
- Meanwhile, in a large mixing bowl, toss the squash and zucchini slices with the olive oil and vinegar. Season lightly with salt and pepper. Heat a grill or grill pan to medium-high heat. Grill the squash and zucchini until just tender and grill marks form, about 1-2 minutes per side.
- Add the squash back to the mixing bowl and combine with the couscous, tomatoes, basil, mint and feta (if using). Season with salt and pepper, to taste, as necessary. Can be served either warm or chilled.
Notes
The larger size of Israeli pearl couscous is a nice counterpart to the grilled veggies, however feel free to substitute any other type of couscous you prefer.