Recipe: Grilled Squash and Couscous Salad with Jalapeno Balsamic and Garlic Olive Oil

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Grilled Squash Couscous Salad FeatureYellow squash and mint are abundant in the last weeks of summer and into early fall. That’s why this couscous salad is a perfect healthy dish for the Labor Day weekend gathering or football tailgating. We adapted this recipe by Marcia Kiesel from Oprah magazine but reduced a few ingredients by using our infused products. Grilling the squash in garlic oil adds a savory element and the jalapeño vinegar gives a little zing to the bright flavor of mint. The green herbs and arugula let you say goodbye to summer while the yellow squash reminds you that in only a few weeks, the leaves will be turning color.  You can easily whip this up in under 30 minutes!

 

INGREDIENTSGrilled Squash Couscous Salad Ingredients

 

DIRECTIONS

Add Boiling Water to CouscousPlace the 1 cup of uncooked couscous into a heatproof bowl or saucepan with a fitted lid.  Pour 1½ cups of boiling water over the couscous and stir to combine.  Immediately cover with lid and let cook for 5 minutes.

 

Fluff Couscous with a ForkAfter the five minutes of rest, fluff the couscous with a fork and leave uncovered to cool.  We recommend setting a timer for the 5 minutes so you fluff the couscous at the right time.  Once we let it sit too long without fluffing and the couscous stuck together and was too gummy and chunky.

 

Prepare Squash and Couscous Salad IngredientsWhile the couscous is cooking, prepare the dressing.  To a medium bowl, add the ¼ cup plus 2 tablespoons of garlic EVOO, ¼ cup of jalapeno balsamic vinegar, ¼ cup chopped mint, ½ teaspoon of salt and ¼ teaspoon of freshly ground pepper (adjust according to taste).  Whisk well.

 

Add Dressing to CouscousAdd the dressing to the couscous and stir well.  Set aside.

 

Slice Yellow Squash Into StripsSlice the squash in half crosswise and then cut each half into ½-inch slices (see photo above).

 

Drizzle Yellow Squash with EVOODrizzle the sliced squash with the garlic EVOO and season well with salt.

 

Grill the Slices of SquashPlace the seasoned slices of squash on your grill outside or on a grill pan atop the stove.  Grill for about 3 minutes per side or until well charred.

 

Chop Grilled Yellow SquashChop the grilled slices of squash into bite-sized pieces and set aside.

 

Combine Prepared Squash and Couscous Salad IngredientsTo a large mixing bowl, add the seasoned couscous, coarsely chopped arugula, chopped grilled squash, crumbled feta cheese and sliced scallions.

 

Grilled Squash Couscous Salad TossedToss well and season to taste with salt and freshly ground black pepper.  Enjoy!

MAKES 6 SERVINGS

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below (providing your email address is not necessary).

Want to print this recipe without all the photos?  Use the green print button above the feature photo at the top of this page and you can print with or without the images.  Once you’re in the print module look in the header for the checkbox that says “Remove Images”.

 

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