Grilled Veggie & Couscous Salad with Balsamic Glaze
Preparation Time:
30 min
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
This Grilled Veggie & Couscous Salad with Balsamic Glaze is a wonderfully vibrant and wholesome dish that captures the best of fresh, seasonal produce. The combination of tender grilled vegetables with fluffy couscous creates a satisfying texture that’s both hearty and light. It’s perfect as a standalone meal or as a side dish to complement your favorite proteins.
Couscous is an excellent base for this salad because it soaks up flavors beautifully while remaining light and fluffy. Cooking it in vegetable broth instead of water adds an extra layer of savory depth, making the salad more flavorful without any added effort. This method ensures each grain is infused with richness that balances perfectly with the grilled veggies.
Grilling the zucchini and bell peppers adds a smoky char that enhances their natural sweetness. The slight caramelization from the grill develops complex flavors that bring a delightful contrast to the fresh cherry tomatoes, which provide bursts of juiciness and acidity. Tossing the vegetables in olive oil before grilling also helps them caramelize nicely while preventing them from drying out.
The balsamic glaze drizzle is a game-changer for this salad. Its sweet and tangy notes complement the smoky vegetables and the mild couscous perfectly. Balsamic glaze is thicker and more concentrated than regular balsamic vinegar, which allows it to coat each bite with a rich, glossy finish. This finishing touch ties the entire dish together and elevates the flavor profile.
Fresh basil leaves not only add a vibrant pop of green but also contribute a refreshing herbaceous note that brightens the overall taste. Basil is known for its aromatic and slightly peppery flavor, which contrasts beautifully with the sweetness of the balsamic glaze and the grilled vegetables. Adding basil right before serving ensures it stays fresh and fragrant.
This salad is highly versatile and adaptable to different dietary preferences. It is naturally vegetarian and can easily be made vegan by omitting any cheese additions or using plant-based alternatives if desired. The combination of carbs, proteins, and fats in this dish also makes it a balanced option for a nutritious lunch or dinner.
For those looking to prepare this salad ahead of time, it can be stored in an airtight container in the refrigerator for up to two days. The flavors actually deepen after resting, making it an excellent make-ahead meal. Just add fresh basil leaves before serving to keep the salad vibrant and fresh. Whether served warm or at room temperature, it’s always a crowd-pleaser.
