Mediterranean Couscous Sallad

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1. 1
   In a medium saucepan, combine 1 ½ cups of water and ¼ teaspoon kosher salt and bring to a boil. Once boiling, stir in the couscous. Reduce the heat to low and cover. Cook for 12 minutes. Turn the heat off, vent the lid, and let sit while you prep the rest of the salad.
2. 2
   Add the cut veggies to a large mixing bowl. Spray generously with the olive oil spray and season with 1 teaspoon of salt  and ¼ teaspoon pepper. Toss to combine.
3. 3
   Preheat a grill to medium-high heat and lightly oil the grates. Transfer the veggies to the grill in an even layer. Cook, flipping a few times, until soft and nicely charred, about 10 minutes. Remove the veggies from the grill and turn the heat off. Let the vegetables sit until they’re cool enough to handle.
4. 4
   In the meantime, make the dressing. Add the olive oil, lemon juice, dijon mustard, garlic powder, onion powder, feta cheese, basil, and 1 tablespoon of water to a small food processor. Season with ¼ teaspoon kosher salt and ¼ teaspoon pepper. Blend until evenly combined. Set aside.
5. 5
   Once the vegetables are cool enough to handle, cut them into bite-size pieces and add them to a mixing bowl. Add the couscous and dressing and toss to combine. Best served warm or room temperature.