Mediterranean Couscous Salad

couscous salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 cups
  • Prep: 10 mins
  • Cook: 15 mins


1small eggplant, peeled
1small zucchini
1small yellow squash
1-- red onion, cut into 6 slices
6tablespoons extra-virgin olive oil, divided
1teaspoon kosher salt, divided
1teaspoon Coarsely ground black pepper
3cups dry Israeli couscous
6tablespoons lemon juice (2 lemons)
1cup (4 ounces) crumbled feta cheese
1pint cherry tomatoes, cut into halves
2tablespoons slivered basil


  1. Prepare grill.
  2. Cut eggplant and squash lengthwise into ¼-inch-thick strips. Brush eggplant, squash and onions with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and pepper. Place crosswise on grill grate. Cover and grill over direct heat 1 to 2 minutes on each side.
  3. Place couscous in a pan. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer, covered, until tender, about 10 minutes. Drain and place in a large bowl.
  4. Combine lemon juice, remaining olive oil, and remaining 1/2 teaspoon salt. Whisk well. Pour over couscous. Add cheese, tomatoes, basil and grilled vegetables. Toss well.  Makes about 10 cups.

Recipe by High Cotton Catering

Nutritional Info *per serving

  • Calories 210
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4g
  • Cholesterol 10mg
  • Sodium 230mg
  • Potassium 240mg
  • Carbohydrate 30g
  • Fiber 3g
  • Sugars 2g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 4%