Za’atar Spiced Israeli Couscous Salad with Grilled Summer Vegetables
- DRESSING INGREDIENTS
- 1 1/4 cups olive oil
- 1/2 cup red wine vinegar
- 1/4 red bell pepper, chopped
- 2 tbsps shallots, chopped
- 2 cloves garlic, chopped
- Kosher salt to taste
- Fresh ground black pepper to taste
- 1/2 tbsp Dijon mustard
- Juice from ½ lemon
- 1 tbsp sumac
- 1 tsp sesame seeds
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp sugar
- SALAD INGREDIENTS
- 1 zucchini, cut in half lengthwise
- 1 yellow summer squash, cut in half lengthwise
- 1 eggplant, cut in half lengthwise
- 1 red onion, cut in half lengthwise
- 1 red or yellow pepper, cut in half lengthwise
- 2 tbsps olive oil, plus extra to baste vegetables
- 1 cup Israeli Couscous or Pearl Couscous
- 1 1/2 cups chicken stock (you can substitute with vegetable stock)
- 1 tbsp sumac
- 1 tsp sesame seeds
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 tbsps parsley, chopped
- 1 bulb roasted garlic
Dressing
The dressing is best made 3 hours to 2 days in advance. Put all ingredients, except olive oil and salt and pepper, into a blender or food processor. Blend until smooth. Add olive oil through the top while the blender/processor is on. Blend until creamy and smooth. Season with salt and pepper to taste. Refrigerate until needed.
Grilled Vegetables
Turn your grill burners on high to get your grill good and hot. Place vegetables on a baking sheet and baste with olive oil on both sides then sprinkle with salt and pepper. When the grill is hot, place your vegetables directly on the grill. Cook on both sides to get nice grill marks on it, but do not overcook them. The pepper, eggplant and onion will take a bit longer than the squash. Remove from the grill and let cool. Cut into bite size pieces and set aside.
Couscous
Place the olive oil in a large skillet. Let the pan get hot, but not smoking, and add the spices and couscous. Cook for about 3-4 minutes or until couscous is golden, stirring the whole time. Add the chicken stock and bring it to a boil. Lower the heat to a low-simmer and cover. Cook for about 15 minutes or until the liquid is absorbed. Remove from heat and let cool.
Remove the cloves of garlic from the bulb and chop them up. After the couscous has cooled add the dressing, grilled vegetables, parsley and roasted garlic. Toss and serve with RhoneWolf Reserve Grenache.
Cook's Note: Here is a link with directions to roast the bulb of garlic. How to roast garlic.
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