Recipe courtesy of Bobby Flay
Episode: Mediterranean
Save Recipe Print
Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Lemon-Balsamic Vinaigrette:

Directions

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.

Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.

Lemon-Balsamic Vinaigrette:

Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette

Recipe courtesy of Bobby Flay

Toasted Israeli Couscous

Recipe courtesy of Claire Robinson

Israeli Couscous

Recipe courtesy of Anne Burrell

Israeli Couscous Tabouli

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.