Surprised by this -- so good! We had this salad lukewarm, which made it taste creamy and rich. The kids really liked the couscous, though they still needed prompting to eat the veggies. The next day, the cooled pasta made it more like a traditional pasta salad. To make it a little easier, I chopped the veggies into bite size pieces and just roasted them at 450 degrees for around 15 minutes (stirring to prevent burning). I also substituted zucchini for the eggplant. I would definitely make this one again - for a potluck, takeout, or summer dinner.
I thought this was easy to prepare and actually better tasting on the second day. Next time I might skip the eggplant because it looked rather slug-like in there. I will probably also halve the recipe the next time; it makes a lot.
Fantastic. Used mushrooms as well, combined regular and israeli couscous!!
I made this with my CL supper club and we loved it!!!! Fabulous flavors and textures. The dressing is simple and delicious. I made it the next day using grilled zucchini and peppers (since it's what I had in the house) and combined it with quinoa instead of the israeli couscous, and it was equally wonderful. A very versatile recipe that would be great with different grilled veggies and nearly any grain.
I found this to be a very labor-intensive recipe, as it required preparing a large amount of vegetables twiceâonce for the grill and then cut into smaller pieces afterwards for the actual salad. It was good, but a lot of work, and in the end I didn't feel the flavor was worth the work. It was a bit on the bland side.