Toasted israeli couscous salad with grilled summer vegeta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Balsamic vinegar |
| 1 | teaspoon | Dijon mustard |
| 2 | Cloves garlic, coarsely | |
| Chopped | ||
| 1 | cup | Olive oil |
| Salt and freshly ground | ||
| Pepper | ||
| 2 | Green zucchini, quartered | |
| Lengthwise | ||
| 2 | Yellow zucchini, quartered | |
| Lengthwise | ||
| 6 | Spears asparagus, trimmed | |
| 12 | Cherry tomatoes | |
| 1 | Red bell pepper, quartered | |
| And seeded | ||
| 1 | Yellow bell pepper, | |
| Quartered and seeded | ||
| ¼ | cup | Basil chiffonade |
| ¼ | cup | Coarsely chopped flatleaf |
| Parsley | ||
| 2 | tablespoons | Olive oil |
| 1 | pounds | 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 ½ 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 ½-inch pieces, cut the tomatoes in half. Heat the olive oil over mediumhigh 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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