- 1-2 medium squash, halved lengthwise
- 1-2 bell peppers, quartered
- 1 red onion, quartered
- 1 corn on the cob
- Coarse salt and freshly ground black pepper
- 8 tablespoons extra-virgin olive oil, plus more for vegetables
- 1 ¼ cups Quinoa
- 3 tablespoons freshly squeezed lemon juice
- 1 small clove garlic, minced
- 2 teaspoons ground sumac
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons thinly sliced basil
Preheat a grill pan over medium heat. Season squash, corn, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
Place squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with squash.
Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
Roast corn in husk for 10 mins, detach kernels and place in bowl.
Cut all vegetables into bite-size pieces; set aside.
Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add quinoa and cook until al dente, 15 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.