Grilled Summer Vegetable Salad With Minted Couscous

Grilled Summer Vegetable Salad With Minted Couscous (Hl) Recipe By :RECIPE FOR HEALTH SHOW #RHG127
Serving Size : 4

***VEGETABLE SALAD***
1 large zucchini -- sliced 1/4" thick
1 large yellow squash -- sliced 1/4" thick
1 red pepper
1 yellow pepper
1 large tomato --sliced 1/4" thick
1 red onion --sliced 1/4" thick
1 fennel bulb -- cut in half
garlic -- chopped clove
1 pinch cayenne pepper
1 pinch cumin
1 pinch ground coriander
salt and pepper to taste

***COUSCOUS***
2 cups couscous -- cooked
1 bunch chopped fresh mint
1 lime -- juice of
salt and pepper to taste

***VINAIGRETTE***
1 teaspoon nicoise olives -- finely chopped
2 ounces balsamic vinegar
2 ounces extra-virgin olive oil
salt and pepper

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