I was making MOROCCAN GRILLED CHICKEN SANDWICHES
from Fine Cooking Magazine’s
special supplement Grilling
and this recipe from the same place made a great tasting side dish. Zucchini, eggplant, carrots, scallions, plus radicchio and a yellow pepper were grilled and diced. to this was added some couscous and the salad was topped with a black olive vinaigrette dressing, a squeeze of lemon juice and some fresh herbs. The salad took a while to make, but you can make it ahead and add the final toppings when you are ready to serve it. The salad is worth the effort as it is a wonderful mix of flavors and goes well with most any meal.