Israeli Couscous Salad With Grilled Vegetables

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat the grill to a medium-high heat.
2. 2Step 2: Place the couscous and stock in a pot, bring to the boil and simmer for around 10-12 minutes until it is cooked and tender. Drain off any excess stock then place in a bowl. (Note if you like, you can toast the dry couscous in a little oil before adding warm stock and simmering.)
3. 3Step 3: Meanwhile, make the dressing by placing the olive oil, lemon juice, Dijon mustard, honey (or sugar), salt, pepper and chopped basil in a small jar. Cover with a lid and shake to combine and emulsify. Alternatively, place all but the basil in a bowl, whisk together to emulsify then add the basil and mix through. You can add this to the cooked drained couscous whenever the couscous is ready, or add together with other ingredients when all cooked.
4. 4Step 4: While the couscous is cooking, cut the zucchini into thick slices, cut the 1/2 pepper in half. Drizzle the zucchini slices and pepper with a little olive oil (no more than around 1/2 tablespoon in all) and rub in.
5. 5Step 5: Place the zucchini slices, pepper chunks and corn on the grill and cook until all are cooked - with a little dark grill marks is fine but you don't want them overly cooked. The time will depend on your grill but will be around 10mins.
6. 6Step 6: Cut the cherry tomatoes in half or quarters, depending on size, if using.
7. 7Step 7: Chop the zucchini and pepper into bite-size or smaller chunks and cut the corn kernels from the cob. Add all to the couscous, along with the chopped tomatoes, parsley and the vinaigrette and mix through and serve. Can also be served cold/room temperature.