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Toasted Israeli Couscous Salad with Grilled Summer Vegetables Recipe

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Bobby Flay

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: First Date Grilling

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • 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! :

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  • 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!

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  • 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.

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  • on July 25, 2011

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    Awesome! Good cold or warm! :

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  • on July 18, 2011

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    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.

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  • on July 18, 2011

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    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.

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  • on July 04, 2011

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    Made this for a grill out and everyone absolutely loved it. It was gone incredibly quick.

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  • on June 07, 2011

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    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!

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  • on May 02, 2011

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    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

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  • on April 12, 2011

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    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!!!!

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