Grilled Vegetable-Couscous Salad

• Kosher salt
• 1 cup Israeli couscous
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1/2 red onion, thinly sliced
• 2 red bell peppers, halved lengthwise
• 1 medium zucchini, halved lengthwise
• 1/2 teaspoon ground cumin
• 1 15 -ounce can chickpeas, drained and rinsed
• 3/4 cup green goddess dressing (see directions)

1. Preheat a grill to medium high.
2. Meanwhile, bring a large pot of salted water to a boil.
3. Add the couscous and cook until just tender, about 8 minutes.
4. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper.
5. Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes.
6. Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper.
7. Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes.
8. Transfer to a plate and let cool to room temperature.
9. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons.
10. Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas.
11. Add the dressing and toss; season with salt and pepper.
12. Green Goddess Dressing
13. Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender.
14. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.
15. (Makes 1 1/2 cups.)
16. Photograph by Ryan Liebe

kosher salt, couscous, extravirgin olive oil, freshly ground pepper, red onion, red bell peppers, zucchini, ground cumin, chickpeas, green goddess dressing

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-vegetable-couscous-salad.html (may not work)