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.
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By lekawa
Lawrence, 55
on April 01, 2012
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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! :
By dan.epp
minneapolis
on January 27, 2012
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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!
By Val Halla
South Florida
on December 25, 2011
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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.
Read all 35 reviews