Toasted Israeli Couscous Salad with Grilled Summer Vegetables
- Reviews 5
Ready In: 35 mins
Serves: 4
Ingredients
- 1⁄2 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, coarsely chopped
- 1 cup olive oil
- salt
- freshly-ground black pepper
- 2 green zucchini, quartered lengthwise
- 2 yellow zucchini, quartered lengthwise
- 6 asparagus spears, trimmed
- 12 cherry tomatoes
- 1 red bell pepper, quartered,seeded
- 1 yellow bell pepper, quartered,seeded
- 1⁄4 cup basil chiffonade
- 1⁄4 cup coarsely-chopped flat leaf parsley
- 2 tablespoons olive oil
- 1 lb israeli couscous
- vegetable stock, heated
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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