In the summer, I love to grill vegetables and like to grill plenty of extra when I do. The leftover vegetables are perfect to throw into simple salads like this or served into a sandwich with hummus.
1/4 medium zucchini, cut into thick slices
1/4 red onion, sliced
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/3 cup water
1/3 cup couscous
1 tablespoon red wine vinegar
Zest and juice from 1/2 lemon
1 scallions, white and light green parts, thinly sliced
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped flat-leaf parsley
1 tablespoon feta cheese, crumbled
1. Preheat grill or grill pan to medium heat. Brush zucchini and red onion with 1 tablespoon olive oil and season with salt and pepper. Place on grill and cook for 3-4 minutes per side, until nicely charred.
2. In a medium saucepan, bring water to a boil. Add couscous and stir. Remove from heat, cover and let stand for about 5 minutes, until water is absorbed. Fluff with a fork and toss with 1 tablespoon olive oil. Transfer to a medium bowl and allow to cool slightly.
3. In a small bowl, whisk together vinegar, lemon zest and juice and remaining 1 tablespoon olive oil. Season with salt and pepper.
4. Chop cooled zucchini and red onion and add to couscous along with scallion, mint and parsley. Add dressing and toss to combine. Top with feta cheese and serve at room temperature.