COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS

This is our go-to dish for summer potlucks. Lots of veggie goodness, and the end result is greater than the sum of its parts.

ingredients

9 oz. couscous
1/2 pint cold water
3 red bell peppers
1 handful asparagus, trimmed and peeled
2-3 small zucchini, sliced
1 small bunch green onions, trimmed and finely sliced
1 jalapeno chile, sliced thin
3 good handfuls mixed fresh herbs, coarsely chopped, to taste: cilantro, mint, Italian parsley
2 T lemon juice
5 T extra virgin olive oil
red wine vinegar
salt and pepper

1
Place couscous in bowl with cold water. This will start to soften the couscous, and you will see the water disappear as it soaks in.
2
Combine the lemon juice, olive oil, 1 teaspoon salt, and 1 teaspoon pepper to make the dressing.
3
Roast the peppers directly on the flame of a gas stove. When the peppers are all black and charred, place them in a tightly covered bowl for 10 minutes to loosen the skins. Remove the skins and seeds and chop.
4
On a very hot grill pan, lightly char the asparagus and zucchini, then coarsely chop them.
5
Toss zucchini, asparagus, bell peppers, green onions, jalapenos, and herbs with the couscous. Mix well. Add the dressing and mix again. Season with salt and pepper to taste, and add a dash of red wine vinegar.