Grilled Vegetable Salad

Ingredients

• 1 C pearled couscous
• 1¾ C water
• 5 T olive oil , divided
• 1 yellow onion , quartered
• 1 small eggplant , cut into ½-inch thick slices
• 1 red bell pepper , seeded and cut into large chunks
• 1 zucchini , sliced lengthwise into ½-inch thick planks
• 1 medium tomato , cut into 4 to 6 wedges
• 1/3 lb green beans , trimmed
• 1 C whole button mushrooms
• 1/3 C Santa Cruz Organic Pure Lemon Juice
• 2 T Dijon mustard
• 1-2 T roughly chopped fresh rosemary
• 1 T roughly chopped fresh mint
• 2 cloves fresh garlic , peeled and minced
• ¼-½ t crushed red pepper flakes

Instructions

1. In a large mixing bowl, combine 4 tablespoons of olive oil with the lemon juice concentrate, mustard, fresh herbs, spices and garlic. Add vegetables, toss well and marinate for 30 minutes.
2. Meanwhile prepare the couscous. Heat 1 tablespoon olive oil in a medium-sized pot over medium heat. Add dry couscous and sauté for about 3 minutes, stirring frequently, until lightly browned and toasted. Add water and bring to a boil, then reduce heat, cover and simmer for 10-15 minutes until couscous is tender and liquid has been absorbed. Remove from heat and set aside.
3. Preheat grill to medium-high heat. Remove vegetables from marinade and grill until tender. Roughly chop grilled vegetables and place back into the marinade, tossing well to coat. Combine with or serve over the couscous.