Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette
Photo by Scott Phillips


  • Freshly ground black pepper
  • ½ teaspoon sea salt; more to taste
  • 1 medium eggplant, cut into ½-inch rounds
  • 1 Tbs. extra-virgin olive oil
  • 1/3 cup red-wine vinegar or sherry vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 small radicchio, core left in and cut lengthwise into quarters
  • + 12 more ingredients
    • ¼ cup finely chopped black olives, such as Kalamatas
    • 2 Tbs. finely chopped fresh mint, basil, or flat-leaf parsley, or a mix
    • 3 medium zucchini, cleaned, trimmed, and cut lengthwise into ½-inch-thick slices
    • Freshly ground black pepper
    • Extra-virgin olive oil for brushing
    • Fresh lemon juice to taste
    • Kosher salt
    • 1 small bunch scallions, trimmed
    • 3 small carrots, peeled and left whole
    • 1 yellow bell pepper
    • 1-¾ cups uncooked couscous
    • 1 teaspoon Dijon mustard

In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.

View full recipe at Fine Cooking


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