Israeli couscous salad with grilled veggies
- 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
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.