Grilled Veggie Salad (with Couscous)

Chef’s Notes: I would first like to thank the people who send me recipes to try (and manipulate)! This one was sent by way of Holly Wesson, a mother and member of the most beautiful branch of the Hunt Clan. We missed you at the reunion this year!

Plan of Attack:

1. Couscous

2. Grill

3. Combine

Ingredients for 2:

2/3 C couscous

Cooking spray

1 red bell pepper, seeded and cut into large strips

1 zucchini, cut lengthwise

½ yellow onion, sliced into ¼” rings

1 Tbsp olive oil

1 Tbsp red wine vinegar

¼ tsp Italian seasoning

Salt and pepper to taste

½ C grape tomatoes, halved

1 C cannellini beans, rinsed and drained

¼ C crumbled feta cheese

Instructions:

1. Cook couscous according to package directions
2. Heat grill pan to medium-high heat and spray with cooking spray
3. Grill the bell pepper, zucchini and onion in batches until all our nicely charred (about 10-15 minutes)
4. Once veggies are grilled dice them into forkable pieces and place in a large bowl along with the cooked couscous, olive oil, vinegar, Italian seasoning, salt & pepper, tomatoes, cannellini beans; toss to combine
5. Divide between two plates and top with feta cheese
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time