Ingredients
1/2 cup olive oil1/3 cup balsamic vinegar4 teaspoons capers, drained4 teaspoons lemon juice2 garlic cloves, minced3/4 teaspoon Dijon mustard1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/8 teaspoon salt1/8 teaspoon pepperSALAD:1 package (10 ounces) uncooked couscous2 medium zucchini or yellow summer squash, halved lengthwise2 medium sweet yellow or red peppers, quartered1 Japanese eggplant, halved lengthwise2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon pepper1 cup grape tomatoes, halved1/2 cup Greek olives, pitted and sliced1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 tablespoon minced fresh basil or 1 teaspoon dried basil
Preparation
In a small bowl, whisk the first 10 ingredients. Refrigerate until serving.
Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once.
Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.
