Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Total Time:
1 hr 5 min
20 min
15 min
30 min

4 servings

  • 1/2 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
  • 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 pound Israeli couscous
  • 2 cups vegetable stock, heated
  • Hot water to cover

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 plus hot water 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.

Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams

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4.8 41
Easy to make and it was a hit! item not reviewed by moderator and published
I love the combination of the grilled veggies with the couscous. You can cook the couscous without toasting it, but it has a much softer texture & not as much of a nutty flavor. We only used about half the dressing, but we don't like heavy dressing on anything. I love the idea of grilling the larger pieces & then cutting them, less time consuming. To clear up the confusion - Israeli & traditional couscous are both made with semolina flour, the size of the pellet is the only difference that I know of. We buy the whole wheat Israeli version at a local market, which is even nuttier & "al dente" than the regular. item not reviewed by moderator and published
I made this recipe last week and even though I forgot the asparagus it was outstanding. My vegetarian daughter and her carnivorous fiancé both loved it. item not reviewed by moderator and published
I have made this before and it was always a crowd pleaser. Although this next time I am going to substitute something a little healthier like farro. Any thoughts? item not reviewed by moderator and published
So yummy. Even better the next day after the vegetables have had more time in the dressing. I didn't find it too time consuming because you only have to chop the vegetable into large pieces to marinate and then grill them, then chop into smaller pieces after they are cooked. I agree there was too much dressing so only used about 2/3 of it. Using fresh herbs makes the dish. Great side dish for grilled meats or sausages. item not reviewed by moderator and published
Fantastic! I've made this a couple times, and it's a great summer side dish. Given that it's a bit labor-intensive and reheats really well, we make plenty of extra for leftovers. item not reviewed by moderator and published
Made it exactly by the recipe. Very good but I have to say there wasn't anything that really made it "stand out" in the way I would want it to for all of the toasting and grilling required...I mean compared to other very good pasta salad recipes that are easier/quicker to make. Still really enjoying it though now that it's done! : item not reviewed by moderator and published
I had to use my oven to roast the veggies cause it is currently 10 degrees outside. Regardless, it turned out really well. Used another suggestion of using mushrooms in place of asparagus. Also used pomegranate red wine vinegar. Very delicious. Took a bit of time to put together, but I would say the end result was worth it! item not reviewed by moderator and published
I found this to be okay, not as great as I hoped. The dressing was bland and 8 ozs of coucous is plenty, not one pound. I found this same recipe on the web and others called for 8 ozs as well. Giada's Israeli Cousous recipes are better, in my opinion. I won't be making this again. Too time consuming for the end product. item not reviewed by moderator and published
Awesome! Good cold or warm! :) item not reviewed by moderator and published
Outstanding idea! Whole wheat Israeli couscous would be healthier too, but I'm with you regarding yummy farro. item not reviewed by moderator and published

Not what you're looking for? Try:

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

Recipe courtesy of Bobby Flay