Title: Grilled Summer Vegetable Salad with Minted Couscous (Hl)
Categories: Side-sal, Dressing-sa
Yield: 4 Servings

---vegetable salad---
1 lg Zucchini; sliced 1/4 inch
-thick
1 lg Yellow squash; sliced 1/4
-inch thick
1 Red pepper
1 Yellow pepper
1 lg Tomato; sliced 1/4 inch
-thick
1 Red onion; sliced 1/4 inch
-thick
1 Fennel bulb; cut in half
Chopped garlic clove
1 pn Cayenne pepper
1 pn Cumin
1 pn Ground coriander
Salt and pepper; to taste
---couscous---
2 c Couscous; cooked
1 bn Chopped fresh mint
1 Lime; juice of
Salt and pepper to taste
---vinaigrette---
1 ts Nicoise olives; finely
-chopped
2 oz Balsamic vinegar
2 oz Extra-virgin olive oil
Salt and pepper

Grill the vegetables until tender. Remove skin of pepper after grilling and
cut in half. Remove seeds and dice into large cubes. Dice other vegetables
and mix all ingredients for salad. In a separate bowl mix couscous, mint,
lime, salt and pepper. In a third bowl mix vinegar, olives, salt and
pepper. Whisk in olive oil. In a picnic salad bowl arrange vegetables,
couscous and vinaigrette until everything is utilized. Decorate with mint
leaves.

Yield: 4 servings

Nutritional information: 525 calories and 15 grams of fat per serving

Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant

Originally titled: GRILLED SUMMER VEGETABLE SALAD WITH MINTED COUSCOUS AND
BLACK OLIVE VINAIGRETTE

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: RECIPE FOR HEALTH SHOW #RHG127

Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997