Israeli Couscous Salad with Grilled Zucchini and Balsamic Vinaigrette

This refreshing and colorful salad makes the perfect vegetarian main dish, and/or excellent side dish for your favorite grilled and roasted meats, fish and poultry. To turn it into a main dish with meat (such as grilled chicken, shrimp or steak), add the cooked meat when you add the grilled zucchini.

Why Israeli couscous? I prefer Israeli couscous (also called pearl couscous) to regular couscous because the larger "pearls" create a more satisfying bite. And the small balls of toasted semolina make an exceptional and fun alternative to pasta and rice. For this recipe, I fould tri-color Israeli couscous, so opt for that if you find it. If not, any Israeli couscous will do.

Want to prep in advance? This salad can be prepped ahead and refrigerated for up to 2 days. That means you can prep it during the week and save it for weekend parties (whether it's your party or a gift for the host)!

Israeli Couscous Salad with Grilled Zucchini and Balsamic Vinaigrette

1 tablespoon olive oil
1 cup Israeli couscous, also called pearl couscous and maftoul
2 cups vegetable broth, chicken broth or water
Cooking spray
1 medium zucchini, sliced crosswise into 1/4-inch thick rounds
Salt and ground black pepper
2 green onions, chopped
1 red bell pepper, seeded and chopped
2 tablespoons chopped fresh parsley
For the vinaigrette: 
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and ground black pepper

Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the couscous and cook until the couscous smells nutty and toasted, about 2 minutes. Add the broth and bring to the boil. Reduce the heat to low, cover and cook for 15 minutes, until the couscous is tender. If any liquid remains, drain it from the pan and transfer the couscous to a large bowl.
Meanwhile, coat a stovetop grill pan with cooking spray and preheat to medium-high. Add the zucchini to the hot pan and cook until you get grill marks on both sides and the zucchini is crisp-tender. Season with salt and pepper. When the zucchini is cool enough to handle, quarter each round. Add the zucchini to the couscous with the green onions, bell pepper and parsley. Set aside.
In a small bowl, whisk together the 3 tablespoons oil, vinegar and mustard. Add the mixture to the couscous mixture and toss to coat. Season to taste with salt and pepper.
Serve warm, room temperature or chilled.

 Serves 4