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Toasted Israeli Couscous Salad With Grilled Summer Vegetables
Ingredients
- 1/2 c. Balsamic vinegar
- 1 tsp Dijon mustard
- 2 x Garlic cloves coarsely minced
- 1 c. Extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
- 2 x Green zucchini quartered lengthwise
- 2 x Yellow zucchini quartered lengthwise
- 6 x Asparagus spears trimmed
- 12 x Cherry tomatoes
- 1 x Red bell pepper quartered, seeded
- 1 x Yellow bell pepper quartered, seeded
- 1/4 c. Basil chiffonade
- 1/4 c. Coarsely-minced flat-leaf parsley
- 2 Tbsp. Extra virgin olive oil
- 1 lb Israeli couscous
- Vegetable stock heated
Directions
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add in the extra virgin olive oil and whisk till combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 min.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables till just cooked through. Cut the zucchini and peppers into 1/2-inch pcs, cut the tomatoes in half.
- Heat the extra virgin olive oil over medium-high heat, add in the couscous and toast till lightly golden. Cover the couscous with the warm stock and bring to a boil, cook till al dente and drain well.
- Place in a large serving bowl, add in the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
- This recipe yields 4 servings.
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