Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network