MEDITERRANEAN GRILLED SQUASH COUSCOUS SALAD

image MAKES 6 SERVINGS

THIS SALAD HAS SUMMER BARBECUE season written all over it, and for good reason: the eggplant and sausage are done on the grill so they get those nice char marks; you’ll toss in some fragrant fresh mint and oregano, and whisk up a simple white balsamic dressing. It has a light, Mediterranean vibe—the quintessential outdoor picnic food. While the recipe calls for yellow squash (pattypans are my favorite), you can use any squash or zucchini you like here. No hard and fast rules. That being said, I do try to make the salad a day in advance to allow the flavors a chance to really develop.

4 healthy-size sprigs flat-leaf parsley, large stems removed, leaves minced

2 tablespoons Dijon mustard

⅓ cup olive oil

Leaves from 4 sprigs mint, minced

3 cloves garlic, minced

⅓ cup white balsamic vinegar

4 teaspoons sea salt

Leaves from 4 sprigs oregano, minced

2 cups dried Israeli couscous

2 small yellow squash, sliced into ½-inch rounds

1 medium-size firm eggplant, sliced into ½-inch rounds

2 links Smoked Potato and Artichoke Sausage (here) or Field Roast Italian Sausage

1 small red onion, sliced into thin half-moons

1. In a bowl, combine the parsley, Dijon, olive oil, mint, garlic, vinegar, 1 teaspoon of the salt, and the oregano; whisk well.

2. Fill a large pot with water, add the remaining salt, and bring to a boil over high heat.

3. Add the couscous and stir. Cook for 3 to 4 minutes, until the couscous is soft but still has a bite to it (al dente). Strain the couscous and lightly rinse with water. Set aside for another 5 to 6 minutes, to allow the couscous to dry.

4. Pour two thirds of the dressing over the couscous and toss to coat. Set aside.

5. Using the remaining dressing, lightly coat the squash and eggplant. In a skillet, or on a grill, over high heat, grill the sausage, eggplant, and squash. The squash should take 2 to 3 minutes per side; the eggplant, 5 to 6 minutes per side; and the sausage, 3 to 4 minutes per side. When all are fully cooked, slice each piece into bite-size pieces. Cut the sausage into rounds and divide the squash and eggplant into wedges. Add the grilled ingredients to the couscous and onion and toss to combine.

CHEF’S NOTE: Israeli couscous is easy to overcook, so I like to cook it for just a few minutes until tender and rinse with cold water to stop the cooking process. Then, spread it out on a large plate or small baking sheet so it doesn’t all clump together.