Ingredients

• 1 cup Israeli couscous

• 1/4 cup chopped sun-dried tomatoes in oil, plus 2 tbsp reserved oil

• 1 tsp Maldon sea salt

• 1 yellow zucchini, sliced into 1/8" thick rounds

• 1 green zucchini, sliced into 1/8" thick rounds

• 1 red pepper, thickly sliced

• 1 orange pepper, thickly sliced

• Olive oil

• Salt and pepper to taste

• 1/4 cup pitted and chopped kalamata olives

• 1/4 cup red onion, finely diced

• 1/4 cup chopped fresh basil

Directions

1 Bring a large pot of salted water to a boil and cook Israeli couscous for 12 minutes or until tender to the bite. Drain well, place in a large bowl and toss with sun-dried tomatoes, reserved oil and salt. Stir occasionally until cool. Meanwhile, heat the barbecue to medium. Toss all the vegetables with olive oil, salt and pepper.

2 Grill until vegetables are tender and lightly charred. Allow to cool slightly and chop into 1/4" dice. Stir into the couscous along with the olives, red onion and basil. Serve warm or at room temperature.

Serves 6.