Toasted Israeli Couscous Salad with Grilled Summer Vegetables

"A very impressive recipe. You can alter the veggies to whatever you have on hand."
 
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Ready In:
35mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
  • Season with salt and pepper.
  • Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
  • Preheat the grill.
  • Remove the vegetables from the marinade and grill the vegetables until just cooked through.
  • Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
  • Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
  • Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
  • Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
  • Serve at room temperature.

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Reviews

  1. Mirjam, I have never tasted anything like this!!! I followed the recipe quite closely but did add... sweet potatoes (early)I brought back from NC and brocolli (late) in the roasting process...What impressed me was the role vinegar played in this dish... It really brightened all the flavors..basil, garlic... I bet this dish is an excellent hot weather dish. Thanks so much for posting! =)
     
  2. too much oil, I wouldadd toasted pine nuts
     
  3. Yum! Made this last weekend because I just discovered Israeli couscous (I like them better than "regular" couscous). Didn't make any changes and it was great.
     
  4. Made this tonite, my DH liked it!. I am a vegtarian so this was perfect for me. Changes I made: added 1 cooked sweet potato cut to cubes. Used 2.5 cups of veg broth for 1 lb of couscous and sauteed chopped onions before I toasted the couscous in 1 tbs of oil ,also, added chopped parsley and dill into the broth and covered and simmered for 6 minutes.Very filling and healthy and tasty.
     
  5. This recipe is from Bobby Flay of the Food Network. Great recipe, pretty easy too, just takes a lot of steps.
     
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<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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