Grilled Vegetables with Chimichurri Sauce and Couscous
A quick 15-minute summer lunch
When you hear “grilled vegetables with chimichurri sauce and couscous,” do you imagine something dry and bland? Forget that immediately! This dish is fresh, vibrant, and packed with exciting flavors. It’s meat-free, but not only vegetarians will love it – it’s also perfect for anyone craving a light summer lunch that comes together in no time. And this recipe does exactly that.
Tip
Discover what makes chimichurri sauce so delicious and healthy!
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Lunch and Dinner Ideas for Summer
Bring fresh, light, and vibrant flavors to your table with this collection of summer lunch and dinner recipes. You’ll also find zucchini-based dishes, refreshing pasta salads, and easy grilled meals, perfect for sunny days, garden lunches, or relaxed summer evenings.
All recipes are designed to be quick, simple, and nourishing, so you can enjoy cooking even on busy summer days.
Grilled Vegetables with Chimichurri Sauce and Couscous
Ingredients
- 150 g couscous
- 200 ml water
- 1 teaspoon salt
- 2 small zucchinis (choose small, firm ones because they taste better and are not soft or watery inside)
- 1 small carrot
- 1 small sweet pointed pepper
- 1 teaspoon extra virgin olive oil
- 5 tablespoons chimichurri sauce
- A small bunch of fresh parsley
For serving
- 1 handful of arugula or other salad greens
Instructions
- Bring the water to a boil. Add the couscous and salt. Cover it, remove it from the heat, and set it aside to steam while you prepare the vegetables.
- Peel the carrot and slice it.
- Wash the zucchinis and trim off both ends. Cut them lengthwise in half, then slice them.
- Wash the pepper, cut it in half lengthwise, and slice it.
- Heat a frying pan with a drizzle of oil. Add the peppers and grill them on both sides. Place the carrots next to them, as they need a bit more cooking time. Let them cook together.
- Once the peppers have developed a little color, remove them to a bowl and cover them. If you want to peel the skin off, wrap them in plastic wrap and let them cool. Their own steam will soften the skin, making it easy to remove.
- Add the zucchini to the carrots and continue grilling the vegetables. Stir occasionally.
- Once everything is tender and nicely caramelized, transfer the vegetables to a bowl. Season with salt. Mix them with the couscous. Dice the peppers and stir them in as well. Finely chop some fresh parsley and add it too.
- Drizzle generously with chimichurri sauce and mix thoroughly.
- Serve warm. Before serving, top it with a generous handful of fresh arugula (or any salad greens you like).
Calories and macros
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