This zucchini couscous salad is a delicious salad that tastes even better as a leftover. It is made with whole wheat couscous and grilled zucchini.
In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
Cover and let sit for 5 minutes.
Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
Set the zucchini down on the grill and cook, flipping occasionally, until it is browned and softened but not mushy, about 5 to 7 minutes.
In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
Taste and adjust the seasoning if you think it is necessary. Serve immediately.
healthy, lunch, Salad, vegetarian
Nutrition InformationAmount per serving (1/4) — Calories: 220, Fat: 16g, Saturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 392mg, Potassium: 184mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 4g, Protein: 4g