A vibrant and flavorful couscous salad featuring grilled vegetables and a zesty lemon-herb dressing.
Preheat your grill to medium-high heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Slice the zucchini, mushrooms, and sweet pepper into thick pieces. Trim the asparagus spears.
Cut the vegetables evenly to ensure they cook at the same rate.
Drizzle the vegetables with olive oil and season with salt and pepper.
Toss the vegetables well to coat them evenly with the oil and seasoning.
Grill the vegetables until tender and slightly charred, about 5-7 minutes per side.
Keep an eye on the vegetables to prevent overcooking.
Pour boiling water over the couscous in a bowl, cover, and let sit for 5 minutes.
Fluff the couscous with a fork after it has absorbed the water.
Juice the lemon and mix with chopped herbs and olive oil to make the dressing.
Whisk the dressing well to emulsify the oil and lemon juice.
Chop the grilled vegetables into bite-sized pieces.
Allow the vegetables to cool slightly before chopping to make handling easier.
Combine the couscous, grilled vegetables, dressing, olives, and feta cheese in a large bowl.
Mix gently to avoid breaking the vegetables.
Serve the salad chilled or at room temperature.
Garnish with extra herbs or a lemon wedge for presentation.
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