Ingredients

The following ingredients have 4 Servings
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh basil (chopped)
  • 1 tbsp fresh cilantro (chopped)
  • 1 tbsp parsley (chopped)
  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground turmeric
  • 1/4 tsp dried oregano
  • 1/2 inch fresh ginger root (peeled and thinly sliced)
  • pinch granulated sugar (optional)
  • salt
  • black pepper
  • 6 tbsp olive oil ( plus additional for brushing)
  • 1 zucchini (cut into thick planks)
  • 1 red bell pepper (cored and quartered)
  • 1 yellow bell pepper (cored and quartered)
  • 1 red onion (sliced thickly into rings)
  • 1 cup tri-color pearl couscous

Instruction

  • In a blender or food processor, blend the lemon juice, vinegar, basil, cilantro, parsley, garlic, red pepper flakes, turmeric, oregano, and ginger until smooth. Season to taste with sugar, salt, and pepper. Add the olive oil in a thin stream, blending well. Adjust the seasonings and set aside.
  • Heat an outdoor grill or grill pan.
  • Brush the zucchini, peppers, and onion rings with the olive oil. Season to taste with salt and pepper. Grill the vegetables until charred and tender. Remove to a cutting board and chop coarsely.
  • In a medium saucepan, bring 1 1/2 cups water to a boil. Add the pearl couscous and cover. Reduce the heat to a simmer and cook until the water is absorbed, about 10 minutes. Let stand, covered for 3 minutes. Fluff with a fork and remove to a large salad bowl. Add the dressing and the chopped vegetables, tossing to coat.
  • Adjust the seasonings and serve immediately or chill for up to 4 days.