Grilled Summer Vegetable Salad With Minted Couscous (Hl)

Recipe Ingredients

		Vegetable Salad
1		Zucchini - sliced 1/4" thick (large)
1		Yellow squash - sliced 1/4" thick (large)
1		Red pepper
1		Yellow pepper
1		Tomato --sliced 1/4" thick (large)
1		Red onion --sliced 1/4" thick
1		Fennel bulb - cut in half
		Garlic - chopped clove
1		Cayenne pepper
1		Cumin
1		Ground coriander
		Salt and pepper to taste
		Couscous
2 cups	474ml	Couscous - cooked
1		Chopped fresh mint
1		Lime - juice of
		Salt and pepper to taste
		Vinaigrette
1 teaspoon	5ml	Nicoise olives - finely chopped
2 oz	56g	Balsamic vinegar
2 oz	56g	Extra-virgin olive oil
		Salt and pepper

Recipe Instructions

Grill the vegetables until tender. Remove skin of pepper after grilling and cut in half. Remove seeds and dice into large cubes. Dice other vegetables and mix all ingredients for salad.

In a separate bowl mix couscous, mint, lime, salt and pepper.

In a third bowl mix vinegar, olives, salt and pepper. Whisk in olive oil.

In a picnic salad bowl arrange vegetables, couscous and vinaigrette until everything is utilized. Decorate with mint leaves.

Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant

Source:
RECIPE FOR HEALTH SHOW #RHG127

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