Vegetables
2 zucchini, halved

2 summer squash, halved

2 red bell peppers, halved, stem, core, and seeds removed

1 bunch of asparagus, trimmed of woody ends

1 red onion, peeled, sliced into thick rounds

Olive oil

Salt and pepper

Lemon wedges

Couscous
1 cup dry couscous

1 tablespoon olive oil

1 to 1 ½ cups boiling water or vegetable broth

1 tablespoon roughly chopped herbs like parsley, cilantro, or mint

Balsamic Vinaigrette
½ cup extra-virgin olive oil

6 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons honey or maple syrup

1 clove garlic, minced

Salt and pepper to taste

Topping
½ cup crumbled feta cheese

1. Prepare the couscous: Toast the couscous over medium heat with 1 tablespoon olive oil, stirring constantly for 3-5 minutes. Look for grains to turn a light golden brown. Grains are ready when they smell fragrant and nutty. Carefully pour in boiling water or broth.

Tip: For standard Moroccan couscous, use a 1:1 ratio (1 cup liquid to 1 cup grains). For larger pearl (Israeli) couscous, use 1.25 to 1.5 cups of liquid per cup of dry grains. Remove from heat, cover with a tight-fitting lid, and let couscous sit for 10 minutes. Fluff with a fork to separate the grains.



2. Add chopped herbs, gently incorporate into couscous.



3. Grill the vegetables: Brush them with olive oil and season with salt and pepper. Over medium-high heat, grill the vegetables until tender and charred: onions and bell peppers for 4-5 minutes, zucchini and squash for 3-4 minutes per side, and asparagus for 3-4 minutes total. Let the vegetables rest loosely covered with foil or in a casserole dish with an offset lid.

Tip: Letting vegetables rest and steam for a while will finish cooking them while keeping them al dente.




4. Make the vinaigrette: Whisk together balsamic vinegar, mustard, honey or maple syrup, garlic, salt, and pepper. Taste for seasoning. Adjust if needed with more honey or maple syrup, salt, and pepper. Slowly whisk in olive oil.



5. Chop the grilled vegetables into 1-inch pieces, squeeze a couple of lemon wedges over them, and toss. Toss the warm couscous with half of the vinaigrette and fold in the vegetables.



Salad can be served family-style in a large bowl with feta and the remaining dressing on the side, or in individual bowls with feta and the remaining dressing on the side.