Mediterranean Grilled Vegetable Couscous Salad is a delicious way to use summer grilled vegetables in a healthy salad. Grilled zucchini, eggplant, bell peppers are tossed with couscous, tomato and cucumber, fresh herbs and a light lemony dressing. 

MEDITERRANEAN GRILLED VEGETABLE COUSCOUS SALAD

Mike and I recently returned from a ten day trip to Greece for our 10 year wedding anniversary.

We spent time in Athens, Santorini and Naxos along with quick day trips to Mykanos and Koufonissi.

I can’t even begin to tell you how absolutely beautiful Greece is and each place we visited offered us something a little different in terms of views and the food.

Of course one of the reasons I have always wanted to go to Greece is the food.

This Mediterranean Grilled Vegetable Couscous Salad was inspired by our time on Mykonos Island.

The first restaurant we ate at had a variety of fresh Mediterranean salads on the menu, which basically means I was in heaven.

One of my favorite things about Greece was all of the fresh produce that was used in the salads and meals.

The tomatoes were literally out of this world–the best I have ever tasted.

Mykanos is a vibrant, energetic island full of beautiful views, fresh seafood and beaches.

We spent about three hours walking around the island and of course stopped in Little Venice for a coffee, walked around the famous windmills and enjoyed gelato.

Little Venice, Myknos

Windmills in Mykonos

In Greece I just adore the white washed buildings next to the vibrant blues and the narrow streets filled with happy, laughing people.

When I ate this Mediterranean Grilled Vegetable Couscous Salad I knew I had to come home and recreate it for you. How have I not thought of this combination before?

Are you wondering how to make this Mediterranean Grilled Vegetable Couscous Salad? Well it is super easy!

There are two ways to do this salad–the first is to grill up veggies specifically for this salad. If you are doing that I like to use eggplant, zucchini and bell pepper.

Another option is to use any leftover grilled vegetables you might have on hand.

I like to toss my vegetables in a little olive oil, salt and pepper and a squeeze of lemon before grilling them. You can also add a spice in to the mix–try sumac or za’atar for extra flavor.

After you grill the vegetables go ahead and chop them up nice and small.

You will be adding couscous to the grilled vegetables along with fresh cucumber, tomatoes and herbs.

I like to use fresh mint, parsley and dill but basil is a nice addition too.

You have options with this salad when it comes to the grain.

I like to use pearl couscous but you can use regular couscous, quinoa, bulgur wheat, farro, wheat berries or whatever you fancy.

I use couscous in so many recipes like this Mediterranean Couscous Salad, Mediterranean Tuna Couscous Stuffed Peppers, Lemon Herb Couscous, Kale Couscous Pomegranate Salad or this  Israeli Couscous Salad with Lemon Dressing.

The dressing I make for this is a light lemony dressing with a touch of garlic and then of course extra spices if you want.

This is the perfect summer salad for a warm summer lunch, a nice dish to bring to a picnic or a great side dish for your grilled dinner.

I love adding this alongside these Shish Taouk Chicken Thighs or these Grilled Beef Kofta Kebabs.

What else should you put in this couscous salad?

• I love that this salad is vegan–simple and healthy. There are options for those that want to bulk it up. Try adding grilled chicken or grilled steak.
• Another great addition is creamy feta cheese.
• Beans are a great source of protein-I love adding chickpeas to this salad.
• You can easily mix up the vegetables you grill for this based on what you have on hand. Some other nice options are cauliflower, carrot, onion and green beans.

What should I serve with this Mediterranean Grilled Vegetable Couscous Salad?

• Shish Taouk Chicken Thighs, Za’atar Roasted Cauliflower, pita bread and Roasted Red Pepper Hummus
• Grilled Beef Kabobs, Lebanese Green Beans, White Bean Artichoke Dip and pita bread
• Lemon Baked Salmon with Toasted Pine Nuts, Simple Garlic Parmesan Green Beans and naan bread