• 1 red onion, cut into 3" wedges
• 2 zucchini, cut lengthwise into 4 wedges
• 3 leeks, halved lengthwise
• 1 red bell pepper, cut into 3" strips
• 10 garlic cloves, unpeeled
• 4 T + ¼ c olive oil
• 3 T balsamic vinegar
• 2 T fresh thyme, chopped
• 2 T fresh rosemary, chopped
• 2 T fresh oregano, chopped
• 2 ½ c water
• 1 t salt
• 1 10oz box couscous
• 6 T fresh lemon juice
• 4 T drained capers
• 4 T fresh basil, sliced

Preheat the grill to medium high heat.

Cut all of the vegetables and place on a large tray. Drizzle with 4 tablespoons of olive oil and ensure that everything is well coated. Season the vegetables generously with salt and pepper.

Oil the grill on the barbecue. Place the large vegetable wedges on the grill. Cook and char for approximately 2-4 minutes per side.

Place them back on the tray and let them cool.

In a large pot, bring the water to a boil. Place the dry couscous in a bowl. Pour the boiling water overtop and cover in plastic wrap. Leave to sit for 5 minutes.

Meanwhile, chop the grilled vegetables up into bite sized pieces. When the couscous is ready, stir to fluff it up and mix in the vegetables.

Add the remaining olive oil, lemon juice, olives, capers and basil and mix. Cover again with plastic wrap and let sit at room temperature until ready to serve.

Combine all of the salad ingredients in a bowl and toss to mix. Whisk the dressing ingredients together and pour over salad when ready to serve. Toss gently.

Preparation time: 45 minutes
Cooking time: 15 minutes

Source: License to Grill