Couscous Salad with Grilled Veggies & Basil Vinaigrette
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Well Seasoned Studio · by Ari Laing

Couscous Salad with Grilled Veggies & Basil Vinaigrette

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 14%
CARBS 39G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 11G36% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A foolproof summer salad of fluffy couscous with grilled vegetables and arugula, dressed in a basil vinaigrette. Dairy-free and vegetarian.

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Nutrition & ingredients

Ingredients

serves 10
  • 1½ cups packed basil leaves
  • 1 medium shallot, (peeled and roughly chopped)
  • 1 clove garlic, (roughly chopped)
  • ½ cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice, (about ½ medium lemon)
  • 1 tsp white wine vinegar
  • 1 tsp kosher salt
  • Pinch of crushed red pepper flakes
  • 1 large zucchini
  • 1 large yellow squash
  • 1 pint red cherry or grape tomatoes
  • 1 pint yellow or orange cherry or grape tomatoes
  • 1 medium red onion
  • 2-3 tsp kosher salt
  • 3 cups water
  • 2 cups pearl couscous ((sometimes called Israeli couscous, not Moroccan couscous))
  • ½ tsp kosher salt
  • 3 cups baby arugula, (plus more for serving)
  • ¼ cup chives, (thinly sliced)
  • Flaky sea salt
  • Freshly ground black pepper
PREP
20M
SODIUM
798MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.