Step by step

Method

5 steps

1. 1

   Whisk 3 tablespoons red wine vinegar (or sherry vinegar), ½ teaspoon Dijon mustard, and 1 minced garlic clove. Slowly whisk in about ⅓ cup olive oil until the vinaigrette looks creamy; season with kosher salt and black pepper. Toss 2 zucchini and 2 yellow squash (planks), 1 bunch trimmed asparagus, and 1 red + 1 yellow bell pepper (quartered) with half the vinaigrette. Rest 15 minutes at room temp.

2. 2

   Heat a grill or grill pan to medium-high. Grill the veg until just tender with clear char marks — a few minutes per side. Cut zucchini, squash, and peppers into bite-size pieces. Halve 1 cup cherry tomatoes (grill in a basket if you have one, or leave them raw for fresh pop).

3. 3

   In a saucepan, heat 1–2 tablespoons olive oil over medium-high. Toast 1½ cups Israeli (pearl) couscous, stirring, until lightly golden and nutty-smelling, about 2–3 minutes. Add 2 cups hot vegetable or chicken broth, bring to a boil, then simmer until tender, about 8–10 minutes (or follow the package). Drain if any liquid remains.

4. 4

   Combine couscous, grilled vegetables, and ¼ cup chopped parsley (and/or basil) in a large bowl. Toss with the remaining vinaigrette. Taste and add salt if it needs a lift.

5. 5

   Serve warm or at room temperature. Add grilled halloumi or a can of chickpeas if you want more protein. You want fluffy toasted pearl couscous with sweet charred veg and a sharp mustard vinaigrette — not mushy couscous or steamed pale vegetables.