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


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Israeli Couscous and Arugula Salad

    Recipe courtesy of Guy Fieri