Israeli Couscous Salad with Grilled Vegetables - Parve Side Dish

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa is a protein-rich alternative, while regular couscous is often less expensive.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor profile, while dried parsley is more economical.

Prepare the marinade by mixing 1/2 cup balsamic vinegar and 1 teaspoon Dijon mustard.

Slowly whisk in 1 cup avocado oil, adding a pinch of salt, a pinch of pepper, and a little water.

Cut the zucchini, red pepper, and yellow peppers lengthwise and score them with a knife.

Place the vegetables in a Ziploc bag and add the marinade, reserving half for later.

Prepare the couscous according to the directions on the box using vegetable broth and water.

Bring water to a boil and add Israeli couscous, stirring and covering for 8-10 minutes until soft.

Grill the marinated vegetables on a barbecue at 400°F, first laying them face down for grill marks, then flipping for another 3-5 minutes.

Combine the cooked couscous and grilled vegetables in a bowl, adding the reserved marinade and chopped fresh herbs.

Top with cherry tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens