"This is the ultimate summer side dish! It's very easy to prepare and is packed with flavor," says the chef and restaurateur, who hosted an all-star dinner at the South Beach Wine & Food Festival (May 20-23). "If you're out of couscous, use orzo, quinoa or any small pasta shape"

Gallery

Credit: Victor Protasio

Recipe Summary

active:
20 mins
total:
35 mins
Servings:
6
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"This is the ultimate summer side dish! It's very easy to prepare and is packed with flavor," says the chef and restaurateur, who hosted an all-star dinner at the South Beach Wine & Food Festival (May 20-23). "If you're out of couscous, use orzo, quinoa or any small pasta shape"

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process lemon juice, vinegar, basil, cilantro, parsley, crushed red pepper and garlic in a blender until smooth. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. With blender on low, add olive oil in a thin stream until combined. Set aside.

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  • Preheat grill to medium high (400° to 450°). Brush vegetables with oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Grill vegetables until charred and tender, 5 to 8 minutes, turning as needed. Transfer vegetables to a cutting board. Cut corn kernels off the cobs with a knife. Chop remaining vegetables.

  • Bring water to a boil in a medium saucepan. Add couscous, and cover; reduce heat to medium low, and cook until water is absorbed, about 10 minutes. Remove from heat, and let stand, covered, 3 minutes. Fluff with a fork, and transfer to a large serving bowl. Add dressing and vegetables; toss to coat. Serve immediately, or chill in covered container up to 4 days.

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