Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
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 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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    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.
    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.
    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?
    Outstanding idea! Whole wheat Israeli couscous would be healthier too, but I'm with you regarding yummy farro.
    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.
    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.
    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! :
    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!
    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.
    Awesome! Good cold or warm! :)
    Excellent! I substituted white mushrooms for asparagus because asparagus is a little too pricey this time of year. I also used roma tomatoes instead of cherry. Use the dressing at the end sparingly...it doesn't need the fully amount.
    Loved the recipe. Changed up the veggies for what we had on hand. Substituted blanched green beans for asparagus, heirloom tomatoes for cherry and it came out great.
    Made this for a grill out and everyone absolutely loved it. It was gone incredibly quick.
    Love this recipe have made it with both types of Couscous and the Israeli is definitely the best, the texture is much better and it doesn't get mushy from the dressing. A summer go to recipe for sure!
    Amazing flavors-once again, Bobby doesn't disappoint. Had extra veggies, so pureed them and added stock...WIth the extra couscous, I wrapped them into balls of puff pastry, baked them and them placed them in a bowl, atop the sauce...them shaved some Parm Regg...oh baby....so good
    I usually don't like cous cous but this I couldn't stop eating and when I gave it to a friend for lunch she begged me for the recipe.
     Really worth the grilling time, which made the dish!!!!
    Semsem.69 - WRONG! You're annoying. Bye. There IS something called Israeli CousCous, the grains are much larger than regular CousCous grains, and they are a circular shape.
    this was fantastic! the prep was a little time consuming but well worth it in the end. EVERYone loved it - even the kids! lots of "mmmmmms" between bites.
    Usually when I read reviews I look for the changes people made... As they made none, and they were all raving reviews, I went completely by the book, and I am so glad I did. This was supposed to be a wonderful side dish, but ended up being the star of the meal! Thanks!!!
    This has become like my "signature dish," but I always give thanks to Bobby Flay! I know it's grilled "summer" vegetables, but I live in South Florida, so I've made this for Thanksgiving lunches at work, Thanksgiving dinners with family, Holiday parties, etc, and it's always a hit! I do add some sliced baby bellas, since I LOVE mushrooms, and throw some crushed red pepper flakes in the marinade for some more kick. This month, I grilled the vegetables on my grill pan since I no longer have a grill and they came out great!
    The vegetables really tasted great grilled. I liked the recipe and my company enjoyed it also. will do again
    I made this to go with grilled lamb burgers....it was so delicious! The couscous soaked up that fire-grilled flavor.
    Decided to make this for a friend on a warm spring night...boyfriend was unsure because it was sans-meat. I prepared the recipe as directed, with two exceptions: I cooked 12 oz of couscous instead b/c I didn't want to have any leftover and accidentally put it all in with the veggies (which turned out to be a perfect ratio) and we added goat cheese for a cool balance to the fire-roasted veggies. The only other thing was that I felt there was too much dressing--and I like a lot! I only added about 2/3 of it and saved the rest for another salad. All you could hear were yum-yum noises all around--and the boyfriend thanked me multiple times last night and this morning for a fantastic meal :)
    This was such a delicious recipe. It came out SO good. The ingredients are simple and commonly used, but all together they make a phenomenal dish. Love the Israeli couscous over the typical smaller size used in other couscous dishes. Recipe feeds a lot of people too! Highly recommend this recipe!
    Made this for the first time and my husband and I thought it was amazing....such a switch up from other salads....my husband never takes lunch to work, but wants this packed up to take tomorrow...can't wait to make it for guests this summer!
     
     Bev
     Houston, TX
    i found whole wheat israeli couscous in my local grocery store, and this was amazing! so light and refreshing. I added grilled chicken and it made a wonderful light dinner.
    This was my first time making Israeli Couscous. I had tried it before, but this recipe is incredible. So easy, delcious and healthy with all the different vegetables. We have decided that we need to make this at least once a week. I only made 1/2 the marinade and only used one pepper and it was great. I don't think I would use the full amount of marinade, it was just right! Great recipe!
    This dish is excellent, and I like the fact that you can make it ahead of time. I agree with the other raters that chicken broth adds a nice flavor, and adding cut up chicken can create a nice one dish dinner. It is also a nice side dish (without the chicken)for grilled wild tuna or salmon.
     
     But just FYI- Israeli couscous is NOT in any way traditional couscous-- it is a PASTA. The texture is bigger, round and slightly chewy. Traditional couscous probably has a slightly higher nutritional value (more fiber I think) and you MIGHT be able to substitute traditional couscous, I don't know. But the flavor and texture would be MUCH DIFFERENT that what I think Flay is aiming for in this recipe.
     
     Iraeli couscous is a little more exotic-and harder to find. However Whole Foods now carries it in their own brand (365)so I guess that means it is becoming more mainstream. But do realize that it is PASTA and not whole grain but rather made from refined white flour. Absolutely delicious nonetheless.
     
     Enjoy!
    I tried it at the salad bar at Whole Foods It was awesome. Great Texture much different than regular couscous
    I thought this was just superb. It was fresh, easy, and delicious! I used chicken stock instead of veggie stock, whole wheat couscous instead of regular, added a bit of grilled chicken, and cut the recipe in half. It made at least four servings, even cut in half! I will make this again for sure. It comes highly recommended for a healthy, delicious side or meal.
    I made this for a party--everyone loved it--and there was plenty to go around. It does make quite a bit, but it keeps for a while and it's nice and inexpensive.
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