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Walla, Walla, WA | 509-529-7537

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Vegetable Couscous Salad

Recipe from Taste of Home


1/2 c olive oil
1/3 c balsamic vinegar
4 tsp capers, drained
4 tsp lemon juice
2 garlic cloves, minced
3/4 tsp Dijon mustard
1 1/4 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
1 1/4 tsp minced fresh thyme or 1/2 tsp. dried thyme
1/8 tsp salt
1/8 tsp pepper


1 packed (10 oz) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 eggplant, halved lengthwise
2 Tbsp olive oil
1/4 tsp each salt and pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes
1 Tbsp minced fresh basil or 1 tsp dried basil


1. For the dressing, in a bowl, whisk first 10 ingredients. Refrigerate until serving

2. Cook the couscous according to package directions. Meanwhile brush suzzhini, peppers, and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once.

3. Chop grilled vegetables; place in a large bowl. Add tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.