This is a recipe I adapted from one I saw in Better Homes and Gardens. If you’re not serving it with a grilled meal, then grill the vegs when it’s convenient and refrigerate, then assemble when you’re ready for this salad.
2 limes 1/3 cup olive oil 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 squash 1 small red onion 2 small wedges cabbage 1 1/2 cups water 1 cup couscous Snipped fresh parsley (optional)
Preheat grill to 350 degrees. Lightly brush grates with oil.
Finely shred enough peel from 1 of the limes to make 1 teaspoon; set aside. Juice limes to make 1/4 cup juice. In a small bowl whisk together 1/4 cup lime juice, the olive oil, cumin, salt and pepper.
Cut squash lengthwise into 1/2-inch-thick slices. Cut red onion crosswise into 1/2-inch-thick slices. Brush cabbage, squash and onions with some of the olive oil mixture.
For a charcoal grill, grill vegetable slices on the rack of an uncovered grill directly over medium coals until crisp-tender, carefully turning vegetables once using a wide spatula. Allow 5 to 6 minutes for zucchini slices and 10 to 12 minutes for cauliflower and onion slices. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.) Remove vegetables from grill as they get done.
Meanwhile, in a medium saucepan bring water to boiling. Stir in couscous and 1 teaspoon lime peel. Remove from heat; cover and let stand 5 minutes. Fluff couscous mixture with a fork.
To serve, drizzle vegetables and couscous with remaining oil mixture. Top with parsley.