Grilled Veggie & Couscous Salad with Balsamic Glaze
Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 100g of couscous
- 200ml of vegetable broth
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 100g of cherry tomatoes, halved
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 2 tablespoons of balsamic glaze
- Fresh basil leaves for garnish
Kitchen Tools Needed:
- grill
- mixing bowl
- cutting board
- knife
- measuring cups
- spatula
Instructions:
Preheat the grill to medium heat. Let all the ingredients prepare while the grill achieves the correct temperature setting.
The vegetable broth reaches boiling point in a saucepan before use. Stir in the couscous. Remove from heat. Place the covered pan to rest for 5 minutes while maintaining quietness. The hot broth perfectly absorbs the tissue of cooked couscous when you add it to the liquid.
A serving dish should combine zucchini slices with red bell pepper pieces and yellow bell pepper rectangles while cherry tomatoes also perform this role. Mix olive oil and seasonings into the vegetables. The prepared oil mixture gets combined with all ingredients before mixing.
Place the marinated vegetable ingredients onto the hot cooking surface. Stir the veggies within the cooking period for 8-10 minutes. The vegetables need enough time to soften but should maintain their blackened appearance.
Fluff the couscous with a fork. Transfer it to a large bowl. Add the grilled vegetables. Toss gently to combine everything.
Drizzle balsamic glaze over the top. Mix all ingredients thoroughly until every part of the dish feels the aroma.
The salad should be served hot or at a suitable room temperature condition. The basil should be added fresh to complete the dish.
Macros:
- Total Calories: 500kcal
- Carbs: 70g
- Proteins: 14g
- Fats: 10g
