Saffron Pearl Couscous Salad
Author: 
Recipe type: Direct heat
Serves: 6 to 8
 
Ingredients
  • 2 zucchini
  • 1 red bell pepper
  • ¼ extra virgin olive oil, plus extra for grilling
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup pearl or Israeli couscous toasted in
  • 2 cups water
  • 1 large pinch saffron threads
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 bunch scallions, sliced
  • 1 bunch parsley, chopped
  • Juice from 1 lemon
Instructions
  1. Remove the top and bottom of the zucchini and slice lengthwise ½-inch wide; set aside. Cut down the sides of the bell pepper to remove the stem and seed. Use a paring knife to cut out any remaining pith. Set up your grill for medium heat. Drizzle the vegetables with olive oil and season with salt and pepper. Grill for 2 to 3 minutes per side until marked and just al dente - do not cook until soft, you want them to still have a little crunch. Set the vegetables aside.
  2. Add 1 tablespoon of the olive oil to a medium saucepan, add the couscous and stir to coat. Toast couscous over medium heat until golden; about 5 minutes stirring frequently. Stir in the water, saffron, coriander, and cumin and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until the water has been absorbed. While the couscous cooks, chop the vegetables.
  3. Transfer couscous to a mixing bowl and toss with the vegetables, scallions, and parsley. Squeeze in the lemon juice and and drizzle with the remaining 3 tablespoons of olive oil. Toss to coat and taste for seasoning. Season to taste with salt and pepper.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/saffron-pearl-couscous-salad/