The vegetables weren’t ours — too early in the season — but the herbs were. It made for a lovely hot-day dinner.
Couscous with Grilled Vegetables
a bunch of grilled vegetables ( I used 3 red bell peppers, 1 eggplant, 3 ears corn, 1 large onion)
4 oz. feta
½ c. chopped olives
1 ½ c. chopped herbs (I used parsley, basil, mint)
2 small or 1 large preserved lemon, chopped fine
1 ½ c. couscous, cooked according to directions
½ c. olive oil
juice of 1 lemon
2 t. sugar
salt and pepper
Chop the vegetables in bite-size pieces, and combine with feta, olives, herbs, preserved lemon, and couscous. In a separate bowl, whisk olive oil, lemon juice, and sugar.
Pour dressing over vegetable mixture, stir to combine. Add salt and pepper to taste. Serve cold or room temperature.