Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe by Mirj2338
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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