Grilled Summer Vegetable Pearl Couscous Salad

Heat 15ml of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring frequently, until the pearls are fragrant and golden brown.

Carefully pour the vegetable broth into the saucepan with the toasted couscous and add 2g of salt. Bring to a boil, then immediately reduce the heat to the lowest setting. Cover tightly with a lid and simmer until the liquid is entirely absorbed. Remove from heat and spread the couscous onto a baking tray to cool to room temperature.

Place the zucchini planks, red bell pepper segments, red onion wedges, and whole cherry tomatoes in a large mixing bowl. Drizzle with 30ml of olive oil, and sprinkle evenly with 4g of salt and 2g of black pepper. Toss well to ensure all vegetables are uniformly coated.

Preheat a grill or grill pan to medium-high heat, approximately 200°C/400°F. Grill the vegetables in batches if necessary, starting with the zucchini, peppers, and onions. Cook until distinct grill marks appear and the vegetables are tender. Grill the cherry tomatoes just until their skins blister. Transfer all vegetables to a cutting board and allow them to cool slightly.

Roughly chop the grilled zucchini, bell peppers, and red onions into bite-sized pieces. Leave the blistered cherry tomatoes whole to preserve their juices.

In a small mixing bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, honey, minced garlic, chopped mint, chopped parsley, and 2g of salt. Whisk vigorously until the dressing is completely smooth and emulsified.

In a large mixing bowl, gently fold together the cooled pearl couscous, chopped grilled vegetables, blistered tomatoes, and the yogurt dressing. Toss lightly to coat everything evenly without breaking the tomatoes or turning the couscous into a paste. Serve at room temperature or slightly chilled.