Food & Entertaining - Garden to Table

Use fresh fingerling potatoes, zucchini and peppers to whip up these picnic staples


Israeli couscous salad with grilled veggies

Serves 6

Ingredients

  • 1 cup Israeli couscous
  • ¼ cup chopped sun-dried tomatoes in oil, plus 2 tbsp reserved oil
  • 1 tsp Maldon sea salt
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 red pepper
  • 1 orange pepper
  • ¼ cup kalamata olives, pitted 
and chopped
  • ¼ cup red onion, finely diced
  • ¼ cup chopped fresh basil


Preparation
Bring a large pot of salted water to 
a boil and cook Israeli couscous for 
12 minutes or until tender to the bite.

Drain well, place in a large bowl 
and toss with sun-dried tomatoes, reserved oil and salt. Stir occasionally until cool.

Meanwhile heat the barbecue to medium.

Slice the yellow and green zucchinis horizontally 
into ⅛" thick slices. Cut the red and orange peppers into large slices.

Toss all the vegetables with a little olive oil, salt and pepper.

Grill until vegetables are tender and lightly charred. Allow to cool slightly and chop into ¼" dice.

Stir into the couscous along with the olives, red onion and basil. Serve warm or at room temperature.

 

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