• prep: 0 hr
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• total: 0 hr

servings:

Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sauteed soft-shell crabs -- all recipes from chef Alfred Portale -- for a delicious summer meal your whole family will enjoy.

• 1 medium zucchini, halved lengthwise
• 1 medium yellow squash, halved lengthwise
• 1 Japanese eggplant, halved lengthwise
• 1 medium red onion, halved and sliced into 1/2-inch-thick rings
• 1 medium red bell pepper
• Coarse salt and freshly ground black pepper
• 8 tablespoons extra-virgin olive oil, plus more for vegetables
• 1 1/4 cups Israeli couscous
• 3 tablespoons freshly squeezed lemon juice
• 1 small clove garlic, minced
• 2 teaspoons ground sumac
• 1 cup small grape tomatoes, halved
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons thinly sliced basil

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