A Middle Eastern-inspired salad made with Israeli couscous, grilled vegetables, chickpeas and a tahini dressing
|Prep Time||Cook Time||Total Time|
|10 min||5 min||15 min|
- 1 cup Israeli couscous
- 1 medium zucchini, sliced into planks
- 1 medium Chinese eggplant (or other small eggplant), sliced into planks
- 1/2 red onion, sliced into rings
- 1 red bell pepper, quartered lengthwise, ribs and seeds removed
- 1 tbsp olive oil
- 2 cups canned chickpeas, rinsed and drained
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Add the couscous to a large pot of boiling salted water. Cook according to package directions until al dente. Drain excess liquid, transfer couscous to a large serving bowl and set aside.
- Pre-heat a grill or grill pan over medium-high heat. Drizzle the zucchini, eggplant, pepper and onion with olive oil and season with salt and pepper. Grill vegetables until char marks form and the vegetables are slightly tender, 2-5 minutes per side; chop into bite-sized pieces and set aside.
- In a small bowl, combine the tahini, lemon juice and garlic. To thin out the consistency, add a little water, one or two tablespoons at a time, while whisking until the tahini sauce has the consistency of a dressing.
- Add the grilled vegetables and chickpeas to the bowl with the couscous and season with salt and pepper. Top with the tahini dressing and serve immediately.
- Don’t overcook the couscous – it should be cooked through but still have bite to it (i.e., not mushy!).
- The salad can be made ahead and refrigerated. Add tahini dressing just before serving.