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Chopped Vegetable & Couscous Salad With Black Olive Vinaigrette

A home-style Chopped Vegetable & Couscous Salad With Black Olive Vinaigrette made with Red Wine Vinegar Or Sherry Vinegar, Black Olives Such As Kalamatas, Dijon Mustard, Extra Virgin Olive Oil, and Freshly Ground Black Pepper. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/3 cup
• 1/4 cup
• 1 tsp
• 2/3 cup
• Freshly Ground Black Pepper
• Extra Virgin Olive Oil For Brushing
• Kosher Salt
• 1
• 3
• 3
• 1
• 1
• 1 bunch
• 1 tbsp
• 1/2 tsp
• 1
• Freshly Ground Black Pepper
• Fresh Lemon Juice

Method (preview)

1. 1

   In a small bowl, whisk the vinegar, 1 Tbsp of the olives, and the mustard.

2. 2

   Whisk in the olive oil in a slow, steady stream, making sure its emulsified before adding more oil.

3. 3

   Whisk in the remaining olives.

4. 4

   Season to taste with pepper.

5. 5

   Brush a light coating of oil onto the vegetables and sprinkle lightly with salt.

6. 6

   Lay the whole yellow pepper, the carrots, and as many of the remaining vegetables as will fit on the cooking grate, directly over the heat.

7. 7

   Grill, turning every few minutes as needed, until the pepper is charred all over and the rest of the vegetables are well marked and tender.

8. 8

   Grilling time will vary: The zucchini, radicchio, and scallions cook fastest, the eggplant will take a little longer, and the carrots and pepper may take up to 15 min. more.

9. 9

   As they finish cooking, transfer the vegetables to a large platter and add more raw vegetables to the grill.

10. 10

    Continue until all the vegetables are cooked.

11. 11

    Let cool slightly.

12. 12

    While the vegetables cool, bring 2 cups of water, along with the oil and salt, to a boil in a medium saucepan.

13. 13

    Add the couscous.

14. 14

    Stir well, remove from heat, cover, and let sit for 5 min.

15. 15

    When the pepper is cool enough to handle, peel and seed it.

16. 16

    Coarsely chop all the vegetables.

17. 17

    Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.

18. 18

    When the couscous is done, fluff it with a fork and add it to the vegetables. Add the remaining vinaigrette and the chopped herbs.

19. 19

    Toss to distribute evenly. Season with salt, pepper, and lemon juice to taste. Serve warm or at room temperature.