Grilled Vegetable Couscous Salad

Author

from "The Art of Blending" by Lior Lev Sercarz

Servings

8 to 10

Category

Salad

Ingredients

• ½ cup extra-virgin olive oil, divided
• 1 16 oz. box of Israeli couscous
• 4 cups vegetable or chicken stock
• 1 bunch medium asparagus, trimmed
• 1 cup (about 4 ounces) haricots verts or green beans, trimmed
• 1 large zucchini, cut into 1/2-inch slices
• 1 tablespoon plus 1 1/2 teaspoons Tangier N.23 spice blend 
• 1 cup brussel sprouts, thinly shaved
• 5 large or 7 medium dates, pitted and cut into small dice
• 3 oranges, segmented and cut into 1/4-inch pieces
• 1/4 cup marcona almonds
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 1/4 cup coarsely chopped Italian parsley
• 2 tablespoons coarsely chopped mint
• 2 tablespoons coarsely chopped dill
• 2 tablespoons coarsely chopped basil
• 8 ounces feta cheese, crumbled
• Fine sea salt to taste
• Freshly ground pepper to taste

Directions

1. In a medium saucepan, heat 1/4 cup of the oil. Add the couscous and toast over lower heat until lightly browned, about 4 minutes. Stir in the stock. Season with salt and pepper, bring to a simmer, cover and cook over low heat, stirring once or twice, until the couscous is tender, about 8 minutes. Transfer to a large bowl.
2. Prepare a medium-hot grill or heat a grill pan over medium-high heat. In a mixing bowl, toss the asparagus, haricots verts and zucchini with 3 tablespoons of the oil, 1 tablespoon of Tangier spice blend and a pinch of salt and pepper. Grill the vegetables, turning once, until crisp-tender. Transfer to a cutting board and, when cool enough to handle, cut the asparagus into thirds, the haricot verts in half and the zucchini into 1/2-inch chunks.
3. Add the Brussels sprouts and grilled vegetables to the bowl with the couscous. Add the dates, oranges, almonds, lemon juice, herbs, the remaining tablespoon of oil and the remaining 1 1/2 teaspoons of Tangier and toss gently. Adjust the seasoning, sprinkle with the feta cheese and serve cold or at room temperature.